Whether you’re having a picnic in the park or a party indoors, this
pate is perfect.
3/4 cup butter
l lb. chicken livers
l/2 lb. mushrooms, chopped
l/3 cup finely sliced green onions
l tsp. salt
2/3 cup Riesling or sauterne
l clove garlic, minced
l/2 tsp. dry mustard
l/8 tsp. ground rosemary
Dash dill weed
Melt l/4 cup butter in skillet. Add chicken livers, mushrooms, green
onions and l tsp. salt. Cook 5 mins. Add wine, garlic, mustard,
rosemary and dill weed and simmer 5 mins. Add wine, garlic, mustard,
rosemary and dill weed and simmer 5 mins. more, or until chicken
livers and mushrooms are very tender and liquid is almost completely
absorbed. Cool slightly. Blend in blender or food processor until
almost smooth. Blend in remaining butter. Add additional salt if
needed. Pack into crock. Chill 8 hours or longer.
Serve with Melba toast.
Makes 3 cups.