1 Turkey liver
6 oz Beef liver
8 oz Chicken livers
6 Dried mushrooms; see note
1 Onion; quartered
2 c Water
2 ts Chicken bouillon; granules,
-OR
2 ts Vegeta seasoning
1/4 c Scallions; minced
1/4 c Butter
2 tb Cognac
2 tb Mayonnaise
1 1/2 ts Dijon mustard
1/2 ts Salt
1/2 ts Celery salt
1/4 ts Black pepper; freshly ground
1/8 ts Ground thyme
Combine liver, mushrooms, onion quarters, water, & bouillon or Vegeta
in a saucepan. Bring to a boil, reduce heat, cover and simmer 10
minutes. Drain and discard all but the liver and the mushrooms.
Place liver and mushrooms in work bowl of food processor. Add green
onion and butter; process for 10 seconds. Scrape down sides of work
bowl; add remaining ingredients and continue processing until smooth.
Oil a 2-cup mold or small bowl. Pack liver mixture into mold. Cover
tightly with plastic wrap. Refrigerate several hours, or overnight.
Turn pate out of mold and serve with assorted crackers.
Based on a recipe provided by "Pork: The Other White Meat" Edited
and posted to NCE by Dave Sacerdote, 11/2005
Dave's notes: The mushrooms add a richer flavor to the pate; any can
be used, but I particularly like oyster mushrooms in this.
When the pate is first made, and you taste it to check for seasoning
it will seem "sharp" - the onions will be noticeable and the cognac
will still have a raw edge.
After chilling overnight in the mold, however, the flavors will merge
and become much more subtle. This stuff should definitely be made
the day ahead, then unmolded when cold, and allowed to stand to room
temperature before eating.
I used a heart-shaped Polish pottery dish as a mold. I considered
using dehydrated green peppercorns to spell out "I love pate" in
cursive lettering on the top as a garnish, but I'm not sure how my
inspired tackiness would go over with the inlaws, so I'll behave and
just use a light sprinkle of coarsely cracked black pepper instead.
