COLORADO PATE
- 1/4 lb butter
- 1 lb Chicken livers
- 1 medium onion, chopped
- 3 Shallots, chopped
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 Bay leaf
- 12 large mushrooms, chopped
- 1/4 cup Colorado Brandy
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
COOKING PREPARATIONS:
In a large skillet, melt the butter. Add chicken livers, onion and shallots. Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Serve with Melba toast rounds.
- 1/4 lb butter
- 1 lb Chicken livers
- 1 medium onion, chopped
- 3 Shallots, chopped
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 Bay leaf
- 12 large mushrooms, chopped
- 1/4 cup Colorado Brandy
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
COOKING PREPARATIONS:
In a large skillet, melt the butter. Add chicken livers, onion and shallots. Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Serve with Melba toast rounds.
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