Recipe - Pate Private Reserve

1 pound Chicken livers
Sea salt; to taste
Freshlyground black pepper;
to taste
4 tablespoon Butter
One half pound Mushrooms; cut or sliced up thin
One half cup Sliced green onions
2/3 cup Dry red wine
2 Bay leaves
2 Garlic cloves; pressed
4 teaspoon Drained green peppercorns
2 tablespoon Mexican brandy

Clean the chicken livers, removing the connective tissue and any silver
skin. Season them with salt and pepper. In a large heavy skillet, over a
mediumhigh heat, melt the butter. Saute the chicken livers 5 minutes.
Remove them from the skillet and set aside. To the same skillet, add the
mushrooms and green onions. Cook 5 minutes. Add the wine, bay leaves, and
garlic. Cover the skillet and cook 15 minutes. Remove the bay leaves. In a
food processor fitted with a metal blade, place the contents of the
skillet, leaving the liquid in the skillet to reduce by half. Add the
chicken livers, green peppercorns, brandy, and reduced liquid to the
processor. Blend until very smooth. Add more salt, if needed. Spoon the
pate into a decorative container or bowl, and cover with foil. Chill for at
least 6 hours. Serve with toasted thinly cut or sliced up bagel rounds or toasted
French bread. This recipe yields about 2 cups.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK (Show # TH6271 broadcast 04281997) Downloaded
from their WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

04301997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.