3/4 cup butter
1 onion, finely chopped
1 garlic clove, chopped
8 oz chicken livers
2 teaspoon curry powder
1/2 cup chicken stock
2 hard-boiled eggs, shelled
1 salt to taste
1 fresh ground pepper to taste
2 pinch cayenne pepper
1 fresh bay leaves (opt)
1 lemon slices (opt)
1 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.
African | American Indian | Appetizers | Australian | Barbeque | |||||||||||||||||||||||||||||||
Beef | Bread | British | Cajun Creole | Cakes | |||||||||||||||||||||||||||||||
Canadian | Candy | Casseroles | Chiken | Chinese | |||||||||||||||||||||||||||||||
Cookies | Desserts | Drinks | Dutch | Eastern European | |||||||||||||||||||||||||||||||
Filipino | Fish | French | German | Greek | |||||||||||||||||||||||||||||||
Holiday | Indian | Irish | Italian | Japanese | |||||||||||||||||||||||||||||||
Jewish | Korean | Lamb | Low fat | Mexican | |||||||||||||||||||||||||||||||
Misc Unsorted | Oriental | Pakistani | PanCakes | Pasta | |||||||||||||||||||||||||||||||
Pies | Pork | Russian | Salads | Sandwich | |||||||||||||||||||||||||||||||
Sauces | Seafood | Soups | South American | Thai | |||||||||||||||||||||||||||||||
Turkey | Turkish | Veal | Vegetables | Vegetarian | |||||||||||||||||||||||||||||||
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here |