Chicken Liver Pate' 2

* Exported from MasterCook *

CHICKEN LIVER PATE' 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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1 Recipe

How to make Livering Puddinges--Take the Liver of a
Hogge, and give it three or fower waumes over the
fier. The either grate it or choppe it verye small,
and take a little grated bread and two egges well
beaten, whites and all, and Currans, Nutmegges,
Pepper, and Salte, and Hogges suet. --The Good
Hous-wives Treasurie

"Puddyng time" was any time that puddings were to be
had, hence a time when one was in luck. Well, it's
pudding time for you: here is an easy, pleasantly
spiced pate' made with chicken livers. It would be
suitable as an hors d'oeuvre, appetizer, or luncheon
entree.

1 pound chicken livers 1 quart salted, boiling water 1
tablespoon bread crumbs 2 eggs, lightly beaten 3/4
teaspoon freshly grated nutmeg 1/8 teaspoon freshly
ground pepper Salt to taste 1 tablespoon melted beef
suet or rendered chicken fat 2 tablespoons currants
Garnish: currants, bay leaves, whole-wheat toast

1. Plunge chicken livers into boiling water. Cover
and cook over medium heat for 10 minutes. 2. Drain
livers. Push them through the fine blade of a food
mill, or pound them into a paste with a mortar and
pestle. 3. In a bowl, combine remaining ingredients.
4. Add mixture to ground liver, and stir to distribute
evenly. 5. Place "pudding" in a small serving bowl and
chill at least 2 hours. 6. Before serving, plant a few
bay leaves in the "pudding", and scatter currants
around them. 7. Serve with small squares of
whole-wheat toast. Yield: 1 1/2 cups



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