MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Liver Pate
 Categories: Poultry, Offal
      Yield: 1 1/2 pounds

MMMMM----------------------------PATE---------------------------------
      1 tb Olive oil
      1 tb Butter
      1 lb Raw chicken livers (450 g)
     12 oz Uncooked Italian sausage
           - (sweet/mild or spicy/hot)
           - (340 g)

MMMMM--------------------------CROUTES-------------------------------
      1    French bread baguette; 2.5"
           - to 3" (6 to 7 cm) thick
    1/2 c  Extra virgin olive oil or
           - butter; melted (120 ml)
           Garlic powder (optional)

  TO PREPARE THE PATE': Heat the oil and butter in a skillet.
  Remove the casings (skins) from the Italian sausage links
  and add the meat to the skillet, breaking it up with a
  spatula. (The casings can be discarded.) Rinse the chicken
  livers and add to the skillet. Cook over medium-high heat
  until thoroughly cooked, about 15 minutes; do not brown.
  Remove from the heat and allow to cool. Put all the meat
  in a food processor and process with the blade until
  smooth. Press into simple molds, such as ramekins, lined
  with wax paper or parchment paper in the bottom. This
  recipe makes enough to more than fill three 3" ramekins.
  Cover with plastic wrap and refrigerate until ready
  to serve.

  TO PREPARE THE CROUTES: Slice the baguette into pieces
  about 1/8" (3 mm) thin and place on a baking sheet,
  arranging in a single layer. Using a pastry brush, garnish
  lightly with olive oil or melted butter and (opt) sprinkle
  lightly with garlic powder. Place in a 275°F/135°C oven
  for 25 minutes to dry thoroughly. Store in an airtight
  container until ready to serve.

  TO SERVE: Using a small knife, cut around the edges to
  loosen the mold and carefully remove the pâté. Place in
  the center of a large serving dish and arrange croûtes
  around the paté. Or spread croûtes with pâté and arrange
  on a serving platter.

  Makes about 1 1/2 pounds of pate'.

  Recipe by Dennis W. Viau

  UDD NOTE: When I make this in UDD's Kitchen I will swap
  schmaltz (rendered chicken fat) where oil is called for.

  RECIPE FROM: http://white-trash-cooking.com

  Uncle Dirty Dave's Archives

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