LIVER PATE`
Serves 8
Ingredients:
1 pound goose
livers or chicken Livers
1 medium onion
chopped
6 cloves garlic,
minced
1/2 stick Butter
1 1/2 tsp. Mrs.
Dash's seasoning
Cracked pepper to taste
1/2 tsp. Thyme,
dried
1 tsp. Seasoned
Salt
1/2 to 1 Cup Sour Cream
6 Strips Bacon,
Crisp
1 tsp. Onion and
Garlic Powder
1 pie crust
1 pie crust
PREPARATION:
Cook bacon until
crisp and set aside. Melt butter in pan
on low, add onions, garlic, drained liver, Mrs. Dash's seasoning, cracked
pepper, thyme, seasoned salt, onion and garlic powder, and cook for about 10 to
15 minutes on simmer. Then add the red
wine and cook for another 5 minutes. Now
add sour cream and stir for another 3 to 4 minutes then remove from heat and
place mixture into a blender adding the bacon and blend till mixed till smooth
texture. Chill overnight. Then optional: Place pate' in a pie crust and bake until golden brown.
Hello foodies out there in web land I believe that fall has arrived where we live. Nice and cool outside and getting ready for some real comfort foods coming your way with recipes that will warm your tummy and want your tongue want to lick your belly. This recipe was used with the first group of Les Marmitons members out of Canton, Ga. We made Beef Wellington and was it tasty. Any who when it comes to Liver pate' I think it was probable born out of the need to use every part of the animal that was slaughtered. The first place i saw that it originated is like thousands of years ago in ancient Greece by Athenian butchers who sold their meats at markets. It was considered a Meat Pie. It became French cuisine around 1784 by Marie Antoine Careme where it was served at dinners. Then on November 11, 1918, Escoffier was serving a meal signifying "The Great War" ending, made up a recipe out of the left overs he had with few supplies and little meat added truffles and moist breadcrumbs to the mix and it was served at the Carlton Restaurant so I've read.
I hope that you try this recipe and I'd love for you to leave a comment about it. Come like my fan page on facebook, Cooking With MadJon & Friends. Happy trails to you until we meet again.
Hello foodies out there in web land I believe that fall has arrived where we live. Nice and cool outside and getting ready for some real comfort foods coming your way with recipes that will warm your tummy and want your tongue want to lick your belly. This recipe was used with the first group of Les Marmitons members out of Canton, Ga. We made Beef Wellington and was it tasty. Any who when it comes to Liver pate' I think it was probable born out of the need to use every part of the animal that was slaughtered. The first place i saw that it originated is like thousands of years ago in ancient Greece by Athenian butchers who sold their meats at markets. It was considered a Meat Pie. It became French cuisine around 1784 by Marie Antoine Careme where it was served at dinners. Then on November 11, 1918, Escoffier was serving a meal signifying "The Great War" ending, made up a recipe out of the left overs he had with few supplies and little meat added truffles and moist breadcrumbs to the mix and it was served at the Carlton Restaurant so I've read.
I hope that you try this recipe and I'd love for you to leave a comment about it. Come like my fan page on facebook, Cooking With MadJon & Friends. Happy trails to you until we meet again.
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