|The Chicken and Poultry Bible|
|by Siegfried Scholtyssek|
Replete with lavish color photographs, a comprehensive cookbook surveys the history of chicken, turkey, and other poultry and offers a wealth of i...
Results 1 - 10 of 36 for chicken liver pate
Result Page: 1
Cover livers with water and ... pepper may be added to taste if needed. Shape mixture into a round and refrigerate. Garnish with sliced hard boiled eggs.
Mince the onion ... Remove fat from livers. Stir them ... quick work in pureeing. Can be ground in coffee grinder. Will keep for months if in screw top jar.
In 2 tablespoons ... same skillet. Add chicken livers, and saute ... overnight. To serve, garnish with green onion. Serve with toast or crackers. Makes 3 cups.
Heat butter, add chicken livers and cook 10 ... work cream cheese and mix into liver mixture along with remaining ingredients. Serve with toast or crackers.
In a large skillet, saute chicken livers and onion until ... Mix in the chicken fat. Garnish with olives and pimientos. Serve with crackers. Yield: 3 cups.
Saute onion in ... Add mushrooms and chicken livers; cook, stirring ... or foil, shape pate mixture into a ... 1/4 cups or enough to spread 54 crackers.
Fry out bacon ... paper towel. Fry chicken livers until no pink ... Mix all ingredients in a chopping bowl until a fine, smooth texture. Makes 1 pint pate.
In a large frying pan, cook chicken livers and onions in ... a mold or crock. Cover and chill several hours or overnight to blend flavors. Makes 3 cups.
Preparation time: 15 ... creamy, well seasoned chicken liver spread. It makes ... or crock. Cover and chill several hours or overnight to blend flavors.
Combine chicken livers, onion, stock, ... Refrigerate covered at least 24 hours, or up to 1 week. Serve with toast points, apple slices and raw vegetables.
Result Page: 1
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