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My Alternate Pate

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz Game-bird livers

    2. 6 oz 170g Butter

    3. 1 oz 28g Onion - chopped (large)

    4. 1/4 lb 113g / 4oz Fresh mushrooms - sauteed (canned mushrooms may be used)

    5. 1/2 teaspoon 2 1/2ml Salt

    6. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

    7. 1/4 teaspoon 1 1/3ml Grated nutmeg

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Saute livers in the butter until no longer pink, 4 to 6 minutes. Put into blender with remaining ingredients, and blend smooth. Can be frozen. This recipe yields 2 1/2 cups of pate. Variation 1: Saute 2 garlic cloves with the livers, and add 1/2 tablespoon Worcestershire sauce and 1/3 cup dry sherry. Blend all until smooth. Variation 2: Stir in 1 hard-cooked egg, sieved. If you prepare this variation, do not freeze the pate.

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