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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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