Elegant Liver Pâté
This subtly flavored pâté is easy to pull together and will become a classic in your hors d’oeuvres repertoire.
3/4 pound 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 tablespoons 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
- Combine 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 pâté out of mold and serve with assorted crackers.
Makes 24 appetizer servings.