"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Margit's Paté Recipe

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This recipe for Margit's Paté, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mia Knerly-Hess
Added: Sunday, October 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken livers
2 T. butter
1/4 t. garlic powder
1 crushed chicken bouillon cube
6 oz. cream cheese
1 t. sherry
1/4 t. tarragon
1/2 t. BEAU MONDE seasoning
2 T. sour cream
Sauté pan
Food processor
Some French bread, crackers or Melba toast

Directions:
Directions:
Saute the chicken liver in the 2 Ts butter. They're done when you can cut them with a fork. Save the juice after you stir in the garlic powder and chicken bouillon cube. Put all this into a food processor.

Put all the rest of the ingredients in the food processor and process until smooth. Let it sit in the fridge and then serve with French bread or crackers or the Melba Toast.

Number Of Servings:
Number Of Servings:
4-10
Preparation Time:
Preparation Time:
20 minutes.
Personal Notes:
Personal Notes:
This is more like a terrine rather than a true paté, but it's a great hors d'oeuvres! Very fancy and very good and (best of all) very easy! It's the only way I'll eat liver of any kind!
The Beau Monde is very important; it is a seasoning.

 

 

 

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