Latvian Pate
"From the 1970 Herb Cottage Cookbook, Washington Cathedral."
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
1 3/4 Lb
ingredients
- 1 lb chicken liver, fresh
- 1⁄2 lb butter
- 1⁄2 onion, scraped (I have no idea what that means, so I whirl in food processor as small as possible)
- 1⁄2 teaspoon dry mustard
- 1⁄8 teaspoon nutmeg, grated
- 1 pinch ground cloves
- 1 dash cayenne
- salt
- pepper
directions
- Saute livers in 1/4 lb of the butter until done.
- Whirl in food processor (recipe said food mill, I updated).
- Add remaining butter, onions and spices. Blend well.
- Place in mold and freeze until needed.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
