7480 Fairplay
Road
Somerset, Ca.
95684
1-530-620-3545
Pammie’s Pate
½ Pound Butter
1 Pound Chicken Livers
½ Pound Mushrooms, Thinly
sliced
1 Bunch Green Onions, Thinly
sliced
6-8 Large Cloves Garlic,
Thinly sliced
1 Cup Dry Red or White Wine
1 Teaspoon Salt
½ Teaspoon Rosemary (Two
sprigs, fresh)
2-3 Teaspoons Dill Weed
1 Teaspoon Dry Mustard
Melt ¼ pound (one cube) of
butter. Add mushrooms, onions and
garlic. Sauté until vegetables are
soft, approximately 5 minutes. Add
chicken livers and cook only until edges turn white, then turn. Add dry wine, salt, rosemary, dill weed and
mustard. Simmer until liquid has been
reduced by at least half. Cut remaining
¼ pound of butter into 8 pieces. Place
one-quarter of chicken liver mixture in food processor or blender with 2 pieces
of butter on top and layer similarly, alternating mixture and butter. Blend to desired consistency. Refrigerate several hours before serving.
Pate keeps for about 10 days
in the refrigerator and can be frozen for up to 3 months. Excellent served with crackers or bread.