Call ahead to make sure
your butcher has pork liver. This subtly flavored pate is easy
to pull together and will become a classic in your hors d’oeuvres
repertoire.
Elegant Liver
Pate
- 3/4 pound pork liver
1 onion, quartered
2 cups water
2 teaspoons instant chicken bouillon granules
1/4 cup sliced green onion
1/4 cup butter OR margarine
2 tablespoons Cognac OR other brandy
2 tablespoons mayonnaise OR salad dressing
1 1/2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground thyme
- Combine pork liver, onion
quarters, water and bouillon granules in a medium saucepan. Bring
to a boil. Reduce heat, cover and simmer 10 minutes. Drain, discarding
all but pork liver.
- Place liver in work bowl
of food processor. Add green onion and butter; process for 10
seconds. Scrape down sides of work bowl; add remaining ingredients
and continue processing until smooth.
- Oil a 2 cup mold or small
bowl. Pack liver mixture into mold. Cover tightly with plastic
wrap. Refrigerate several hours or overnight.
- Turn pate out of mold
and serve with assorted crackers.
Serves 8.
Nutrition Facts:
Calories 150 calories
Protein 10 grams
Fat 10 grams
Sodium 700 milligrams
Cholesterol 130 milligrams
Saturated Fat 2 grams
Carbohydrates 2 grams
Fiber 0 grams
Recipe provided courtesy
of Pork: The Other White Meat.
