Liver Pate La Quiche Continental Cafe Recipes

LIVER PATE

Steps:

• In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
• Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.

LIVER PATE (LA QUICHE CONTINENTAL CAFE)

Steps:

• Place chicken fat in skillet and cook (render) over medium heat until it is liquified. Remove any particles that do not dissolve.
• Add celery and onion and saute until vegetables are a light golden brown.
• Add chicken livers, herbs and Worchestershire sauce. Simmer over low heat about 45 minutes.
• Adding Cognac, run livers through a food mill or food processor to form a smooth paste. Chill.

EASY LIVER PATE

Steps:

• In a medium bowl, mix together the sausage, milk, onion, and cream cheese. Season with sugar, garlic, chili powder and Worcestershire sauce, and mix until well blended. Wrap in plastic wrap, and refrigerate for at least 2 hours, until firm.