Monday, February 07, 2005

Herbed Chicken Liver Pate

Again bowing to Erik's Variety Meats Week decree, here is a really delicious and simple appetizer.

Step 1:
1 cup onions, minced
1 stick butter
Saute onions in until lightly browned, remove, leaving butter in pan.

Step 2:
1 pound chicken livers, cut into 3 pieces each
½ teaspoon pepper
½ teaspoon oregano
1 bay leaf
1 teaspoon salt
1 teaspoon thyme
Add all. Saute until browned but slightly pink inside. Discard bay leaf.

Step 3:
½ stick melted butter
2 teaspoons rum
Put onions in blender, blend in livers, a few at a time until mixture is smooth. Add melted butter and rum, chill.

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