Colorado Pate
Yield
6 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
butter
|
|
| 1 | pound |
chicken livers
|
|
| 1 | medium |
onions
chopped |
|
| 3 | each |
shallots
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
rosemary leaves
|
|
| 1 | each |
bay leaves
|
*
|
| 12 | each |
mushrooms
large, chopped |
|
| ¼ | cup |
brandy
|
*
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
butter
|
|
| 453.6 | g |
chicken livers
|
|
| 1 | medium |
onions
chopped |
|
| 3 | each |
shallots
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
rosemary leaves
|
|
| 1 | each |
bay leaves
|
*
|
| 12 | each |
mushrooms
large, chopped |
|
| 59 | ml |
brandy
|
*
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
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.
