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COCKTAIL PASTRIES




Source of Recipe


The Bergen Record Online


Recipe Introduction


COCKTAIL PASTRIES WITH MUSHROOM-LIVER FILLING



List of Ingredients





15 appetizer-size puff pastry shells, fully baked
14 tablespoons butter
2 shallots, minced
1 pound mushrooms, cleaned and minced
1/2 pound chicken livers, trimmed of all fat and coarsely chopped
3 tablespoons Madeira wine
1 tablespoon whipping cream
Salt and black pepper
1/4 cup minced parsley

Preheat oven to 400 degrees.


Recipe




Melt 1/2 cup (8 tablespoons) of the butter in a large skillet over moderate heat. Add shallots and cook 3 minutes or until shallots begin to soften. Add mushrooms and cook 20 minutes or until mushroom liquid has almost completely
evaporated. Set aside.

In a separate skillet, melt the remaining 6 tablespoons butter. Add the livers and cook just until they lose their raw, pink look. Add Madeira and cook 30 seconds. Add cream and remove from heat.

Combine mushrooms and livers. Season to taste with salt and pepper. Stir in half the parsley. Divide mixture among the puff pastry shells. Heat in oven 5 to 7 minutes. Serve warm, garnished with remaining parsley.

Yield: about 15 pastries.