PARTY PATE

Party Pate image

Provided by ali Bresnahan

Number Of Ingredients 10

Previous Next

2 stick butter
1 lb fresh chicken livers, trimmed of all fat
1/2 lb mushrooms, thinly sliced
1 bunch green onions (use half of green tops and all of white roots), thinly sliced
4 clove garlic, thinly sliced
1 tsp salt
1/2 tsp dried rosemary, crumbled
1/2 tsp dill weed (or more if desired)
1 tsp dry mustard
2/3 c chardonnay

Steps:

1. Melt 1 cube of butter in large skillet over low heat. Add mushrooms, onions and garlic. Saute for 3-5 minutes, stirring constantly. Push vegetables to the side of the skillet.
2. Add chicken livers and cook only until edges turn white; turn at once. Add salt, rosemary, dill weed, and mustard; stir thoroughly. Add Chardonnay, stirring again, and cook until liquid is reduced to half.
3. Cut second stick of butter in fourths. Place butter in blender and add remaining ingredients. Blend until smooth. (Alternate a small amount of butter with a small amount of cooked ingredients and blend.) Continue until all ingredients are blended smoothly.
4. Refrigerate and let flavors meld 24 hours before serving.
5. **NOTE: Wonderful served on slices of french bread together with ice cold champagne as a first course! Also great on tiny slices of party rye bread (my fav), or - as a friend suggested - on Melba toast.