* Exported from MasterCook * Chicken Liver Paté 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Medieval Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Chicken livers 1 qt Water -- salted, boiling 1 tb Bread crumbs 2 Eggs -- lightly beaten 3/4 ts Nutmeg -- freshly grated 1/8 ts Pepper -- freshly ground Salt -- to taste 1 tb Beef suet -- melted -OR- 1 tb Rendered chicken fat -- - melted 2 tb Currants Garnish: Currants Bay leaves Whole-wheat toast "Puddyng time" was any time that puddings were to be had, hence a time when one was in luck. Well, it's pudding time for you: here is an easy, pleasantly spiced paté made with chicken livers. It would be suitable as an hors d'oeuvre, appetizer, or luncheon entree. Plunge chicken livers into boiling water. Cover and cook over medium heat for 10 minutes. Drain livers. Push them through the fine blade of a food mill, or pound them into a paste with a mortar and pestle. In a bowl, combine remaining ingredients. Add mixture to ground liver, and stir to distribute evenly. Place "pudding" in a small serving bowl and chill at least 2 hours. Before serving, plant a few bay leaves in the "pudding", and scatter currants around them. Serve with small squares of whole-wheat toast. Yield: 1-1/2 Cups How to make Livering Puddings--Take the liver of a hog, and give it three or four waumes over the fire. Then either grate it or chop it very small, and take a little grated bread and two eggs well beaten, whites and all, and currants, nutmegs, pepper, and salt, and hog suet. --The Good Hous-wives Treasurie - - - - - - - - - - - - - - - - - -