Recipe - Pate De Foies De Poulette

1 Stalk celery; coarsely
chopped
1 Carrot; coarsely chopped
One fourth pound Unsalted butter
1 One half pound Fresh chicken livers
2 tablespoon Finely chopped white onion
1 teaspoon White pepper
1 teaspoon Dry mustard
Crackers or toast points

Saute celery & carrot in 1 tbs. of butter until thoroughly cooked & tender.
Add water 1 tbs. at time top keep moist. Add chicken livers to pan & simmer
slowly until cooked through. Drain excess liquid. In separate pan, melt
remaining butter. Puree chicken livers & vegetable mixture in food
processor. Add onion, white pepper, & dry mustard. Give processor quick
turn to blend seasonings; with machine running, pour in melted butter.
Blend until well mixed. Line breadloaf with foil. Pour warm pate mixture
into pan. Cover with plastic wrap & refrigerate overnight or until pate has
set, at least 3 hr. When ready to serve, invert pan over serving platter;
foil should slide out of pan easily. Remove foil. Serve with crackers or
toast points.

HECK'S

DETROIT AVE, CLEVELAND. WINE:

POL ROGER CHAMPAGNE ROSE, 1973

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.