Recipe - Gourmet Pate

One half pound Cutup chicken livers
6 sl Chopped bacon
2 cup Sliced mushrooms
2 cup Chopped onions
1 cup Butter, divided
One half teaspoon Ground thyme leaves
2 Bay leaves
2 tablespoon Brandy
One half cup Undiluted Carnation 2%
evaporated Milk

Combine livers, bacon, mushrooms, onions, One half cup of the butter, thyme and
bay leaves in large frypan. Sauté over med. high heat 10 to 15 minutes or
until cooked and any liquid has evaporated. Ad brandy. remove and discard
bay leaves. Place liver mixture and e. milk in blender container. Cover and
blend until smooth; cool. Cream remaining One half cup butter, gradually beat in
chicken liver puree. Turn into serving bowl; cover and chill until firm.
Serve with Melba toast or French bread. Makes about 3 1/3 cups.

Posted to EATL Digest 25 Feb 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Feb 25, 1997.