Recipe - Frans Special Pate

4 sl Bacon; nonitrate
1 pound Chicken livers
1 Chicken cutlet; pounded flat
4 teaspoon Seasoned salt
3 tablespoon Bacon fat
2 tablespoon Butter
2 tablespoon White wine (or water or
chicken broth)
4 ounce Water chestnuts
2 Eggs; hardboiled
1 Boursin cheese
3 tablespoon Sweet basil
Fresh ground pepper

Date: Sun, 10 Mar 1996 23:19:26 0800

From: "sharon@sols.com" sharon@sols.com
These are adapted recipes from Dr. Atkins' New Diet Cookbook for those
concerned about their carbohydrate intake instead of fat. (Yes, there
really are some of us out here:) If you're old enough, this is probably the
way your mother *used* to cook. Happy Lowcarbing and Bon Appetit!

Preheat oven to 275 degrees F. (135 degrees C.).

Cook bacon til crisp. Reserve bacon drippings.

Place 2 T. bacon drippings in frying pan. Saute chicken livers til pink
inside. Season chicken cutlet with 1 t. salt then saute in butter for 3
mins on ea. side. Add wine (water or broth) and simmer 5 mins. longer.
Reserve sauce.

Food process bacon, chicken livers, water chestnuts, and eggs and chop
until fine. Add remaining seasoned salt, Boursin cheese, basil, chichen
sauce, and pepper. Mix well.

Pack combined mixture into a large buttered loaf pan. Place a heavy weight
on top of loaf pan to keep pate from rising.

Bake pate for 2 hours. Open oven door and bake for 1 hour longer. Remove
from oven, allow to come to room temperature. Refrigerate. Cut evenly into
slices to serve.

Per serving: 64 Calories; 4g Fat (64% calories from fat); 5g Protein; 1g
Carbohydrate; 123mg Cholesterol; 319mg Sodium

Serving Ideas : Total Grams 32.0; Grams/serving 1.6 (per one slice)

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