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Michael in Naples

Pate Football

Veteran Member
2063 posts
Joined: Dec 18, 2005


Posted to Thread #12820 at 12:07 pm on Dec 1, 2008

Liver Pate Football

Recipe By :Marlene Sorosky
Serving Size : 16 Preparation Time :0:00
Categories : Appetizer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 tablespoons butter
1/2 cup onion -- chopped
1 small tart apple -- peeled and chopped
1 pound chicken livers
2 tablespoons whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
2 pimientos -- cut in very thin strips

In a medium skillet over moderate heat, melt 3 tablespoons butter. Saute onion 5 to 7 minutes until soft and lightly browned. Add apple. Cook and stir until apple is soft enough to mash with a spoon. Place onion-apple mixture in a blender or food processor fitted with the metal blade.

In the same skillet, melt 3 tablespoons butter. Saute livers over high heat 3 to 4 minutes, turning until they are browned outside but pink inside. Add livers to onion-apple mixture. Add 2 tablespoons cream. Process until smooth. If mixture is too thick to blend, add more cream.

Place pate mixture in a small bowl and cool completely. Bring remaining butter to room temperature. Stir it into the cooled pate. Add salt and pepper. Refrigerate until chilled.

Shape chilled pate into a football. Place pimiento strips across top to simulate laces.

Football may be refrigerated up to 5 hours. Or spoon pate into a crock or small bowls. May be refrigerated in a crock or bowl up to 2 days or frozen.

Before serving pate, bring to room temperature. Serve with assorted crackers or bread rounds.

"Cookery for Entertaining"
"3 cups"

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