Recipe - Colorado Pate

Jim Vorheis
One fourth pound Butter
1 pound Chicken livers
1 md Onion, chopped
3 Shallots, chopped
One half teaspoon Thyme
One half teaspoon Rosemary
1 Bay leaf
12 lg Fresh mushrooms, chopped
One fourth cup Brandy
One half teaspoon Salt
1/8 teaspoon Pepper

In a large skillet, melt the butter. Add chicken livers, onion and
shallots. Stir over medium heat about 10 minutes. Add spices and
mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf
and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2
minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley.
Serve with melba toast rounds.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini