Subj : St. Dunstan 08
To   : All
From : Dave Drum
Date : Tue May 18 2021 16:09:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Dunstan's Parish Chicken Liver Pate II
 Categories: Poultry, Vegetables, Herbs, Booze
      Yield: 10 Servings
 
    600 g  (21 oz) chicken livers
    100 g  (3 1/2 oz) butter; chopped
      1 md Onion
      2 cl Garlic; crushed
      1    Bay leaf
      1 tb Fresh thyme leaves
      2 tb Brandy or port
           Salt & fresh ground pepper
           Clarified butter (opt)
           Fresh thyme leaves; garnish
 
  Trim any discoloured spots, fat and membrane from the
  chicken livers. Wash the trimmed livers and pat dry with
  paper towels. Peel and finely chop the onion.
  
  Melt the butter in a large frying pan over medium heat
  until it is foaming. Add the onion and garlic and cook,
  stirring often, until the onion is soft.
  
  Add the livers, bay leaf, thyme and brandy or port. Cook
  for 10 minutes, or until the livers are just cooked
  through. Remove from the heat and cool for 20 minutes.
  
  Remove the bay leaf and spoon the liver mixture into a
  food processor. Process until smooth and season to taste
  with salt and pepper. Spoon the pate' into ramekins or a
  pate' pot and cover with plastic wrap, pressing it
  directly onto the surface of the pate' to prevent it from
  discolouring. Alternatively, pour a layer of melted
  clarified butter over the surface of the pate'.
  
  Chill the pate' overnight in the refrigerator. To serve,
  sprinkle the top with fresh thyme leaves and provide
  fresh, crusty bread or crackers to accompany.
  
  Recipe by: Lynn Cole
  
  RECIPE FROM: http://allrecipes.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Dijon vu: the feeling you've tasted that mustard before.
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