Rumaki Pate
Yield
1 1/2 cupsPrep
20 minCook
20 minReady
1 hrsTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
chicken livers
cooked |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| ½ | cup |
butter
or margarine, softened |
|
| ½ | teaspoon |
onion salt
|
|
| ½ | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 8 | ounces |
water chestnuts
drained and coarsely chopped |
|
| 6 | slices |
bacon
cooked and crumbled |
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 1 | x |
melba rounds
or crackers |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
chicken livers
cooked |
|
| 45 | ml |
soy sauce, tamari
|
|
| 118 | ml |
butter
or margarine, softened |
|
| 2.5 | ml |
onion salt
|
|
| 2.5 | ml |
dry mustard
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 231.2 | ml/g |
water chestnuts
drained and coarsely chopped |
|
| 6 | slices |
bacon
cooked and crumbled |
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 1 | x |
melba rounds
or crackers |
* |
Directions
In blender or food processor, finely chop chicken livers, a few at a time.
When all are chopped, return to blender and add soy sauce, butter, onion salt, mustard, nutmeg and hot pepper sauce.
Blend until smooth and well mixed, scraping down sides frequently.
Add water chestnuts and bacon.
Mix in thoroughly by hand.
Spoon into 1 large or 5 small molds, pressing firmly so all air pockets are removed.
Chill. Unmold by dipping quickly into hot water up to rim and allow to soften to room temperature before serving. Garnish with green onion.
