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!
1 lbfresh chicken livers, trimmed of all fat
1/2 lbmushrooms, thinly sliced
1 bunchgreen onions (use half of green tops and all of white roots), thinly sliced
4 clovegarlic, thinly sliced
1/2 tspdried rosemary, crumbled
1/2 tspdill weed (or more if desired)
1 tspdry mustard
How to Make Party Pate
- 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.
- 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.
- 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.
- Refrigerate and let flavors meld 24 hours before serving.
- **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.