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September 1998 Issue
Gourmet Dinners ...The Cooperative Way
by Rossana S. Tarantini
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Cindy's Mother's Pate
Contributed by: Cindy and Carl Lorusso
  • 1 lb chicken livers
  • 1 med onion, coarsely chopped
  • 1/2 cup milk
  • 3/4 cup butter
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 tsp dry mustard
  • 1/8 tsp cloves
  • 1/4 tsp pepper
  • pinch of thyme
  • 1/4 cup sherry or brandy
Trim livers and place in a bowl with the onions.

Add milk and refrigerate overnight.

Drain well, and sauté in oil until tender (10 min) and allow to cool.

Process in food processor to a smooth paste, add butter cream and seasonings and blend.

Add sherry or brandy. Pour into a mold and refrigerate until firm.

Serve with melba toast.

  • Yields: one 9 x 4 loaf
  • Preparation Time: 30 minutes, not including overnight soak and 3 - 4 hours chilling time.

 

Those ought to get you in a cocktail party mood. If you have any questions about Dinner Clubs, or have an interesting story about your own group, please contact me. I'm always interested in how other people are running their groups.

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