party pate

Name: Party Pate
Ingredients: 2 stick(s) butter; 1 pound(s) fresh chicken livers, trimmed of all fat; 1/2 pound(s) mushrooms, thinly sliced; 1 bunch(es) green onions (use half of green tops and all of white roots), thinly sliced; 4 clove(s) garlic, thinly sliced; 1 teaspoon(s) salt; 1/2 teaspoon(s) dried rosemary, crumbled; 1/2 teaspoon(s) dill weed (or more if desired); 1 teaspoon(s) dry mustard; 2/3 cup(s) chardonnay

(1 RATING)

37 Pinches

ali Bresnahan

Kihei, HI

Updated on Oct 7, 2011

i have NEVER been a fan of liver in any form, with this one exception. EXCELLENT served cold on tiny slices of party rye bread. got this recipe from Patricia Ballard, chef and author of "Wine in Everyday Cooking," and it's been a part of any "fancy" party i've had since the 70's!

Rate

No Image

prep time

cook time

method ---

yield party

Ingredients

2 sticks butter
1 pound fresh chicken livers, trimmed of all fat
1/2 pound mushrooms, thinly sliced
1 bunch green onions (use half of green tops and all of white roots), thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon salt
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dill weed (or more if desired)
1 teaspoon dry mustard
2/3 cup chardonnay

How To Make party pate

Step 1

Melt 1 cube of butter in large skillet over low heat. Add mushrooms, onions and garlic. Saute for 3-5 minutes, stirring constantly. Push vegetables to the side of the skillet.

Step 2

Add chicken livers and cook only until edges turn white; turn at once. Add salt, rosemary, dill weed, and mustard; stir thoroughly. Add Chardonnay, stirring again, and cook until liquid is reduced to half.
Step 3

Cut second stick of butter in fourths. Place butter in blender and add remaining ingredients. Blend until smooth. (Alternate a small amount of butter with a small amount of cooked ingredients and blend.) Continue until all ingredients are blended smoothly.
Step 4

Refrigerate and let flavors meld 24 hours before serving.
Step 5

**NOTE: Wonderful served on slices of french bread together with ice cold champagne as a first course! Also great on tiny slices of party rye bread (my fav), or - as a friend suggested - on Melba toast.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes