MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Liver Pate
Categories: Poultry, Offal
Yield: 1 1/2 pounds

MMMMM----------------------------PATE---------------------------------
1 tb Olive oil
1 tb Butter
1 lb (450g) raw chicken livers
12 oz (340g) uncooked Italian
- sausage (sweet/mild or
- spicy/hot)

MMMMM--------------------------CROUTES-------------------------------
1 French bread baguette; 2.5"
- to 3" (6 to 7 cm) thick)
1/2 c (120ml) extra virgin olive
- oil or melted butter
Garlic powder (opt?)

TO PREPARE THE PATE': Heat the oil and butter in a skillet.
Remove the casings (skins) from the Italian sausage links
and add the meat to the skillet, breaking it up with a
spatula. (The casings can be discarded.) Rinse the chicken
livers and add to the skillet. Cook over medium-high heat
until thoroughly cooked, about 15 minutes; do not brown.
Remove from the heat and allow to cool. Put all the meat
in a food processor and process with the blade until
smooth. Press into simple molds, such as ramekins, lined
with wax paper or parchment paper in the bottom. This
recipe makes enough to more than fill three 3" ramekins.
Cover with plastic wrap and refrigerate until ready
to serve.

TO PREPARE THE CROUTES: Slice the baguette into pieces
about 1/8" (3mm) thin and place on a baking sheet,
arranging in a single layer. Using a pastry brush, garnish
lightly with olive oil or melted butter and (opt) sprinkle
lightly with garlic powder. Place in a 275ºF/135ºC oven
for 25 minutes to dry thoroughly. Store in an airtight
container until ready to serve.

TO SERVE: Using a small knife, cut around the edges to
loosen the mold and carefully remove the pâté. Place in
the center of a large serving dish and arrange croûtes
around the paté. Or spread croûtes with pâté and arrange
on a serving platter.

Makes about 1 1/2 pounds of pate'.

By Dennis W. Viau; my own creation.

UDD NOTE: When I make this in UDD's Kitchen I will swap
schmaltz (rendered chicken fat) where oil is called for.

RECIPE FROM: http://white-trash-cooking.com

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