Gourmet Pate
By: Anonymous
Published: Monday, November 30, 2009 - 5:35pm

Ingredients




1/2 pound Cut-up chicken livers
6 slc Chopped bacon
2 cups Sliced mushrooms
2 cups Chopped onions
1 cup Butter, divided
1/2 teaspoon Ground thyme leaves
2 Bay leaves
2 tablespoons Brandy
1/2 cup Undiluted Carnation 2%% evaporated Milk

Preparation

1 Combine livers, bacon, mushrooms, onions, 1/2 cup of the butter, thyme and bay leaves in large frypan. Saute over med. high heat 10 to 15 minutes or until cooked and any liquid has evaporated. Ad brandy. remove and discard bay leaves. Place liver mixture and e. milk in blender container. Cover and blend until smooth; cool. Cream remaining 1/2 cup butter, gradually beat in chicken liver puree. Turn into serving bowl; cover and chill until firm. 2 Serve with Melba toast or French bread. 3 Makes about 3 1/3 cups.