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Colorado Pate'




Source of Recipe


Colorado Cache Cookbook (1978) From the collection of Jim Vorheis


List of Ingredients




1/4 lb Butter
1 lb Chicken livers
1 md Onion, chopped
3 Shallots, chopped
1/2 ts Thyme
1/2 ts Rosemary
1 Bay leaf
12 lg Fresh mushrooms, chopped
1/4 c Brandy
1/2 ts Salt
1/8 ts Pepper



Recipe



In a large skillet, melt the butter. Add chicken livers, onion and shallots.

Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes.

Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper.

Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Serve with melba toast rounds.

YIELD: 6 Servings