| | Liver Paté 3/4 pound of pork livers
1 onion, quartered
2 cups of water
2 teaspoons of instant chicken bouillon granules
1/4 cup of sliced green onion
1/4 cup of butter or margarine
2 tablespoons of mayonnaise or 2 tablespoons of salad dressing
2 tablespoons of Cognac or other brandy
1 1/2 teaspoons of Dijon-style mustard
1/2 teaspoon of salt
1/2 teaspoon of celery salt
1/4 teaspoon of freshly ground pepper
1/8 teaspoon of ground thyme |
|
Combine pork livers, onion quarters, water and bouillon granules in a medium saucepan. Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until livers are done. Drain, discarding all but pork livers. Place livers in work bowl of food processor. Add green onion and butter; process for 10 seconds. Scrape down sides of work bowl; add remaining ingredients and continue processing until smooth. Oil a 2-cup mold or small bowl. Pack liver mixture into mold. Cover tightly with aluminum foil. Refrigerate several hours or overnight. Turn paté out of mold and garnish with lemon slice, if desired. Serve with assorted crackers. |
