Curried Chicken Liver Pate
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Curried Chicken Liver Pate
3/4 c Butter
1 Onion, finely chopped
1 Garlic clove, chopped
8 oz Chicken livers
2 t Curry powder
1/2 c Chicken stock
2 Hard-boiled eggs, shelled
Salt to taste Fresh ground pepper to taste
2 pn Cayenne pepper
Fresh bay leaves (opt)
Lemon slices (opt)
Crusty bread
Melt 1/2 of butter in a skillet. Add onion, garlic and chicken livers and cook gently 5 minutes, stirring constantly. Stir in curry powder and cook 1 minute. Add chicken stock and cook gently 5 minutes, stirring and turning livers frequently. In a blender or food processor, process chicken liver mixture and hard-boiled eggs to a smooth puree. Add salt, pepper and cayenne pepper. Turn mixture into a serving dish or terrine. Smooth surface. Melt remaining butter in a saucepan and pour over surface of pate. Let set slightly, then garnish with bay leaves and lemon pieces, if desired. Chill several hours or overnight before serving with bread.
VARIATION: Add curry powder to taste to melted butter topping.
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