Prunes Stuffed With Chicken Liver Pate and Wrapped With Bacon
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
20
ingredients
- 40 pitted prunes
- 2 cups port wine
- 2 cups dry red wine
- 1 lb chicken liver
- 1⁄2 cup butter, softened
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup grated onion (or more to taste)
- 1 -2 garlic clove, mashed
- 4 eggs, hard boiled
- 2 tablespoons cognac (optional)
- 1 cup chopped fresh parsley (optional)
- 20 slices best smoked bacon
directions
- Soak the prunes overnight in the port and red wine.
- Saute the chicken livers in a few tablespoons butter until just done.
- Combine with the remaining butter, lemon juice, salt, pepper, grated onion, garlic, eggs, cognac, and parsley.
- Chop finely.
- Stuff the prunes with the pate.
- Wrap with a bit of bacon.
- Secure with a toothpick.
- This can all be prepared ahead of time.
- Just before the guess arrive saute until the bacon is crispy.
- Serve to guests.
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RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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