Herbed Chicken Liver Pate
Ingredients
| 1 stalk of celery, chopped | ||
| 2 sprigs of parsley | ||
| 6 whole peppercorns | ||
| 1 lb of chicken livers | ||
| 1 tsp salt | ||
| 1/2 tsp Tabasco | ||
| 1 cup butter, softened | ||
| 1/2 tsp nutmeg | ||
| 2 tsp dry mustard | ||
| 1/4 tsp ground cloves | ||
| 5 tbs onion, minced | ||
| 1 clove garlic, minced | ||
| 3 tbs cognac | ||
| 2 hard boiled eggs chopped | ||
| Sage leaves for garnish |
This pate is full of bright savory seasonings.
- Boil celery, parsley and peppercorns in 1 quart of water for 5 Minutes.
- Add chicken livers, cover and simmer for 10 minutes. Drain
- Transfer chicken livers to a food processor.
- Add salt, Tabasco, butter, nutmeg, dry mustard, cloves, onion, garlic and cognac.
- Process until smooth.
- Serve garnished with eggs.
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