Mock pate de foie gras
Mock pate de foie gras
Ingredients/Components
- salt
- butter - 1/2 c
- nutmeg - 1/2 tsp
- cloves - 1/4 tsp
- onion juice - 2 Tbsp
- Worcestershire sauce - 2 tsp
- mustard - 1 tsp
- cayenne pepper - 1/8 tsp
- chicken giblets or chicken liver - 1/2 lb
How to make mock pate de foie gras:
Simmer giblets in water to cover until tender, about 20 minutes for liver; 1 to 3 hours for gizzard. Add the salt when almost done. Cool in the stock. Grind the giblets or liver to a smooth paste; add butter, seasonings and enough of the stock to make a paste. Add more seasonings, if desired. Place in a greased glass bowl and store in the refrigerator. Tomato catsup may be used for additional seasoning. Makes 1 cup.Very nice appetizer, served with crackers and excellent for sandwiches.
Recipe categories: Appetizers, Dips, Chicken livers.
Rating:
Related ingredients:
sugar, cinnamon, vanilla, pkg, sour cream, stick butter, softened butter
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