New Orleans Chicken Liver Pate Food

CHICKEN LIVER PATE'

Steps:

• Cook chicken livers in boiling water for about 7-10 minutes; drain well.
• Blend chicken livers with all other ingredients EXCEPT PARSLEY with hand mixer.
• Chill until firm; shape into a log and roll in parsley if desired.
• Keep refrigerated until served.

NEW ORLEANS CHICKEN LIVER PATE

Steps:

• Saute the onions in 4 tablespoons butter in a skillet over medium heat for 2 to 3 minutes. Add the chicken livers and cook just until the pink disappears. Remove from heat.
• Puree the mixture in a blender or food processor until smooth. Put the egg yolks through a sieve and add to the liver mixture together with the 4 tablespoons softened butter, cream, Cognac, nutmeg, salt and pepper. Process to mix well.
• Spoon the pate into a decorative bowl, cover and chill for several hours. Sprinkle the top of the pate with the green onions and chives before serving with toast points or crackers.

CHICKEN LIVER PATE WITH GOLDEN TOAST POINTS

Steps:

• Place mushrooms in a small bowl; pour the boiling water over. Cover, and let steep until mushrooms are soft, about 15 minutes. Strain through a sieve, reserving liquid. Finely chop mushrooms.
• Meanwhile, in a large saute pan, melt 1 tablespoon butter over medium-high heat. Add half the chicken livers and half the thyme; season with salt and pepper. Saute until livers are lightly browned on the outside and light pink on the inside, 6 to 7 minutes, adding half the garlic after 5 minutes. Remove from heat; stir in 1/2 tablespoon brandy. Transfer mixture and all juices to a large bowl. Repeat with remaining livers.
• Melt 2 tablespoons butter in same pan; add bread cubes and the reserved mushroom liquid, scraping up browned bits from bottom of pan. Combine with liver mixture.
• Working in batches if necessary, transfer to the bowl of a food processor fitted with the metal blade. Process until mixture is smooth, about 3 minutes. Add lemon juice, and adjust seasoning. Transfer to a 2-cup serving dish.
• Melt remaining tablespoon butter in a small saucepan over low heat. Skim off white foam from surface, and discard. Drizzle melted butter over top of pate, and place in refrigerator, covered, until butter is set, at least 1 hour. Bring to room temperature 1 hour before serving; scrape off butter, if desired, and serve.