MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken Liver Pate
Categories: Poultry, Offal
     Yield: 1 1/2 pounds

MMMMM----------------------------PATE---------------------------------
     1 tb Olive oil
     1 tb Butter
     1 lb Raw chicken livers (450 g)
    12 oz Uncooked Italian sausage
          - (sweet/mild or spicy/hot)
          - (340 g)

MMMMM--------------------------CROUTES-------------------------------
     1    French bread baguette; 2.5"
          - to 3" (6 to 7 cm) thick
   1/2 c  Extra virgin olive oil or
          - butter; melted (120 ml)
          Garlic powder (optional)

 TO PREPARE THE PATE': Heat the oil and butter in a skillet.
 Remove the casings (skins) from the Italian sausage links
 and add the meat to the skillet, breaking it up with a
 spatula. (The casings can be discarded.) Rinse the chicken
 livers and add to the skillet. Cook over medium-high heat
 until thoroughly cooked, about 15 minutes; do not brown.
 Remove from the heat and allow to cool. Put all the meat
 in a food processor and process with the blade until
 smooth. Press into simple molds, such as ramekins, lined
 with wax paper or parchment paper in the bottom. This
 recipe makes enough to more than fill three 3" ramekins.
 Cover with plastic wrap and refrigerate until ready
 to serve.

 TO PREPARE THE CROUTES: Slice the baguette into pieces
 about 1/8" (3 mm) thin and place on a baking sheet,
 arranging in a single layer. Using a pastry brush, garnish
 lightly with olive oil or melted butter and (opt) sprinkle
 lightly with garlic powder. Place in a 275 F/135 C oven
 for 25 minutes to dry thoroughly. Store in an airtight
 container until ready to serve.

 TO SERVE: Using a small knife, cut around the edges to
 loosen the mold and carefully remove the pate. Place in
 the center of a large serving dish and arrange croutes
 around the pate. Or spread croutes with pate and arrange
 on a serving platter.

 Makes about 1 1/2 pounds of pate'.

 Recipe by Dennis W. Viau

 UDD NOTE: When I make this in UDD's Kitchen I will swap
 schmaltz (rendered chicken fat) where oil is called for.

 RECIPE FROM: http://white-trash-cooking.com

 Uncle Dirty Dave's Archives

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