Colorado pate
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
Jim Vorheis 1/2 ts Rosemary
1/4 lb Butter 1 Bay leaf
1 lb Chicken livers 12 lg Fresh mushrooms, chopped
1 md Onion, chopped 1/4 c Brandy
3 Shallots, chopped 1/2 ts Salt
1/2 ts Thyme 1/8 ts Pepper
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.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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