Recipe Talk

As a young bride in the 70's I made a wonderful pate with mushrooms, butter and hard boiled eggs that I found in a McCall's Cooking School magazine that I have misplaced.

ELEGANT LIVER PATE

Folks who don't even like liver, love this one.

1 strip bacon
1 stick (1/2 cup) butter
2 medium onions, chopped
1 clove garlic, crushed
1/2 cup cooked fresh mushrooms, or 1 small can sliced
1 lb chicken livers
1/2 tsp Fines Herbs
2 tbsp Cognac or dry sherry
Salt and pepper
Melted butter for sealing

In a large saucepan, wilt the bacon strip then add the butter. Over medium-low heat, add onions, and garlic; saute until onions are transparent.

Add mushrooms, chicken livers, Fines Herbs, and Cognac or dry sherry; cook for 10 minutes, stirring often until liver is no longer pink. Cool the mixture.

Place the mixture in a food processor and process until smooth. Add the salt and pepper to taste.

Pour into a buttered mold or dish, and seal with a thin coating of melted butter (this keeps it from drying out).

Refrigerate until ready to serve.

Serve with pumpernickel, rye, crackers, or any crusty bread.

CHICKEN LIVER AND MUSHROOM ON TOAST SLICES - CROSTINI
(CROSTINI DI FEGATINI Y FUNGHI)
Tuscany

"Toasted rounds of Italian bread with chicken liver pate are a classical component of Tuscan antipasti offerings and usually accompany prosciutto, salami and finocchiona (a sausage strongly flavored with fennel seeds). In recent years crostini have also become popular garnished with chopped tomato and flavored with basil and extra virgin olive oil."

1 to 2 Porcini or Portobello mushrooms or use dried
1/2 cup extra virgin olive oil
4 large chicken livers
6 fresh sage leaves
2 garlic cloves, chopped
freshly ground pepper
1/2 cup vin santo*
salt
1 anchovy fillet
1 heaping tablespoon capers, drained
1 egg yolk
milk, if needed
12 slices firm, coarse-textured bread

Soak the mushrooms in hot water and cover for at least 10 minutes. Drain well.

Heat 2 tablespoons olive oil in a heavy-bottomed skillet over medium-high heat. Add the chicken livers, sage, garlic, mushrooms and some pepper and cook, stirring constantly, for about 10 minutes or until the livers have lost their red color. Add the vin Santo and cook until evaporated. Season with salt to taste.

ADD the anchovy fillet and capers. Transfer mixture to food processor and puree. Blend in the egg yolk.

Lightly coat the slices of bread on both sides with olive oil and toast in a preheated 375 degrees F oven until golden brown. Allow to cool. Spread the mixture on the croutons and serve immediately.

*Vin santo is a Tuscan dessert wine. Substitute a dessert wine or sweet Marsala - or 1/4 cup brandy for more bite.

Servings: 6