Recipe - Chcken Liver Pate Sf May 1993

1 Chicken liver
One fourth pound Butter
2 Shallots
One half Onion
1 Garlic cloves (up to 2)
1 small Bayleaf
One half teaspoon Whole peppercorns
One half teaspoon Dried tarragon
1 pn Nutmeg
One fourth teaspoon Thyme
One half cup Fresh cream
1 pn Curry powder
1 pn Cayenne
Salt
3 tablespoon Cognac
5 Mushrooms
One half teaspoon Celery seeds

Marinate liver in cognac for 3 hours. Drain liver and cook in 3 Tb butter
for 3 minutes. Stir in rest of ingredients, except salt. Place everything
in food processor and process while adding butter. Check salt. Let cool 10
minutes. Stir in cram. Chill at least 5 hours. Seve with toasts

NOTES : To keep it for a week , melt butter , let cool and pour on top of
pate to seal.
Recipe by: Miriam Podcameni Posvolsky

Posted to TNT Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky miriamp@pobox.com on Sep 14, 1997