New Orleans Chicken Liver Pate
Smooth cool elegant rich chicken liver pate....a lovely recipe resurrected by the times-picayune from 1997 in response to a request - it is a marcelle bienvenu recipe (that ensures it is outstanding).
Steps
Saute the onions in 4 tablespoons butter in a skillet over medium heat for 2 to 3 minutes.
Add the chicken livers and cook just until the pink disappears.
Remove from heat.
Puree the mixture in a blender or food processor until smooth.
Put the egg yolks through a sieve and add to the liver mixture together with the 4 tablespoons softened butter , cream , cognac , nutmeg , salt and pepper.
Process to mix well.
Spoon the pate into a decorative bowl , cover and chill for several hours.
Sprinkle the top of the pate with the green onions and chives before serving with toast points or crackers.
Ingredients
onion, butter, chicken livers, egg yolks, heavy cream, cognac, nutmeg, salt, black pepper, green onion