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Wine Pate

4 tbs    Butter or margarine  
1 lb    Chicken livers  
½ lb    Fresh mushrooms, sliced  
½ cup    Sliced green onions  
1 tsp    Salt  
2/3 cup    Dry white wine  
1   Large clove garlic  
¼ tsp    Rosemary  
¼ tsp    Dill weed  
½ cup    Soft butter or margarine  
½ tsp    Dry mustard  
1 Melt the 4 tablespoons of butter in a large frying pan and add chicken livers, mushrooms, onions and slat. Saute for about 5 minutes, stirring occasionally.
2 Add wine, garlic, mustard, rosemary, and dill. Cover and simmer for 10 minutes or until livers and mushrooms are very tender.
3 Uncover and continue cooking until almost all the liquid has disappeared.
4 Whirl in a blender until almost smooth or press through a sleeve.
5 Blend in the ½ cup butter. Taste and season with salt.
6 Pack into a crock or mold, cover and chill for at least 8 hours.
7 Serve garnished with grated egg yolk.