NEW ORLEANS CHICKEN LIVER PATE
Smooth cool elegant rich chicken liver pate....A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request - it is a Marcelle Bienvenu recipe (that ensures it is outstanding).
Provided by Busters friend
Categories Spreads
Time 25m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onions in 4 tablespoons butter in a skillet over medium heat for 2 to 3 minutes. Add the chicken livers and cook just until the pink disappears. Remove from heat.
- Puree the mixture in a blender or food processor until smooth. Put the egg yolks through a sieve and add to the liver mixture together with the 4 tablespoons softened butter, cream, Cognac, nutmeg, salt and pepper. Process to mix well.
- Spoon the pate into a decorative bowl, cover and chill for several hours. Sprinkle the top of the pate with the green onions and chives before serving with toast points or crackers.
Nutrition Facts : Calories 89, Fat 7.4, SaturatedFat 4.2, Cholesterol 130.8, Sodium 50, Carbohydrate 0.4, Sugar 0.1, Protein 5.2
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