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Veal or Chicken Liver Pate


Serving Size : 8

3 1/2 tablespoons butter
1/3 pound bacon, diced
1 cup onion, chopped
1 pound turkey or veal, cubed
3/4 teaspoon Hungarian paprika, sweet
1/4 pound mushroom, quartered
1/3 pound chicken liver
1/4 teaspoon salt

In skillet, melt butter. Add bacon and fry 5 minutes. Reduce heat. Add onions and cook 10 minutes, stirring often. Add turkey or veal, paprika and salt; cover and cook slowly 45 minutes. Add mushrooms and chicken livers; cover and cook 15 minutes or til chicken livers are completely cooked. Cool slightly and chop in food processor, using steel knife to puree.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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