member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to mhudgins@q.com      

Recipe Categories:

    Liver Pate' for dogs and cats too


    Source of Recipe


    Unknown

    List of Ingredients




    Liver Pate' for dogs and cats too


    2 chicken hearts
    2 chicken gizzards
    6 oz. chicken livers, 1 oz. chicken fat
    1 large egg
    1/2 t. bone meal (optional)
    1/2 t. garlic powder
    1/8 t. salt
    sprig of parsley for garnish

    Recipe





    Rinse the chicken hearts, gizzards and livers under cold water. Pat dry. Dice the hearts and gizzards. Set aside.

    Preheat oven to 350°F.

    In a small skillet, render the chicken fat over low heat. It will yield one tablespoon. Transfer the rendered fat to a small bowl and set aside. In the same skillet, reheat on teaspoon of the reserved fat over medium head. Add the hearts and gizzards and cook until brown, about 2 minutes. Remove from skillet and set aside.

    In a food processor, combine the livers, egg, bone meal, garlic powder and salt. Process until smooth. Add the reserved hearts and gizzards. Process just to combine for a pate' with a chunky texture.

    Prepare 2 mini-loaf pans by coating each with one teaspoon of the reserved fat. Fill equally with the mixture.

    Bring 3 cups of water to a boil. Place a 9-inch cake pan in the oven and fill it with the boiling water. Sit the loaf pans with the pate' mixture in the hot water bath and bake for 30 minutes. Remove and let cool then place in the refrigerator to chill until firm.

    Makes 2 four-ounce pate's that will keep in the refrigerator up to a week if kept in tightly sealed plastic container.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â