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Jul. 5th, 2020 11:30 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe is from the 1950s: Quick Chicken-Liver Pate.
1/2 lb chicken livers
chicken broth to cover (I used house-made)
2 hard-cooked eggses
1/2 cup chopped onion
no garlic (Ha! I used... more.)
2 Tbsp chicken fat or butter (I used some of the used broth)
salt and pepper
Simmer the livers in broth until done, 8-10 minutes. Drain, reserving liquid. Grind them with the eggses, or puree in an electric blender with a bit of the poaching liquid. (I used the fud processor.)
Brown the onion lightly in the fat and blend all the ingredients to make a paste. Season with salt and pepper to taste. If desired, season further with a pinch of curry powder or a dash of cognac. (I used 1/4 tsp dill.) Serve on buttered toast fingers or in a lettuce cup.
What worked: Fine. Somewhat nondescript, but fine. Basically a very mild liverwurst. The dill was a nice addition.
What didn't: I should have browned the garlic further. It was a bit raw.
Will I make it again? Perhaps. It's not something I normally crave. It's a reasonable base to work from.
1/2 lb chicken livers
chicken broth to cover (I used house-made)
2 hard-cooked eggses
1/2 cup chopped onion
no garlic (Ha! I used... more.)
2 Tbsp chicken fat or butter (I used some of the used broth)
salt and pepper
Simmer the livers in broth until done, 8-10 minutes. Drain, reserving liquid. Grind them with the eggses, or puree in an electric blender with a bit of the poaching liquid. (I used the fud processor.)
Brown the onion lightly in the fat and blend all the ingredients to make a paste. Season with salt and pepper to taste. If desired, season further with a pinch of curry powder or a dash of cognac. (I used 1/4 tsp dill.) Serve on buttered toast fingers or in a lettuce cup.
What worked: Fine. Somewhat nondescript, but fine. Basically a very mild liverwurst. The dill was a nice addition.
What didn't: I should have browned the garlic further. It was a bit raw.
Will I make it again? Perhaps. It's not something I normally crave. It's a reasonable base to work from.
