ELEGANT LIVER PATE
Serves 8
3/4 pound pork liver
1 onion, quartered
2 cups water
2 teaspoons instant chicken bouillon granules
1/4 cup sliced green onion
1/4 cup butter or margarine
2 tablespoons Cognac or other brandy
2 tablespooms mayonnaise or salad dressing
1 1/2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground thyme
Cooking Directions
Combine pork liver, onion quarters, water and bouillon granules in a medium saucepan. Bring to a boil. Reduce heat, cover and simmer 10 minutes.
Drain, discarding all but pork liver.
Place liver in work bowl of food processor.
Add green onion and butter; process for 10 seconds. Scrape down sides of work bowl; add remaining ingredients and continue processing until smooth.
Oil a 2 cup mold or small bowl. Pack liver mixture into mold. Cover tightly with plastic wrap. Refrigerate several hours or overnight.
Turn pate out of mold and serve with assorted crackers
Serving Suggestions
Call ahead to make sure your butcher has pork liver. This subtly flavored pate is easy to pull together and will become a classic in your hors d’oeuvres repertoire.
Nutrition Facts
Calories 150 calories; Protein 10 grams; Fat 10 grams; Sodium 700 milligrams; Cholesterol 130 milligrams; Saturated Fat 2 grams; Carbohydrates 2 grams; Fiber 0 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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