Recipe for cooking cajun pate
Recipes from Cajun Country :: Cajun Appetizers and Snacks
3/4 pound raw chicken livers 1/2 pound fresh mushrooms 3 hardboiled eggs 6 oz. butter 3/4 c. finely chopped scallions 1 Tbsp. puréed garlic 5 tsp. lemon juice 1 tsp. salt 1/2 tsp. black pepper 3/4 tsp. cayenne pepper Finely-chopped pecans Place livers, mushrooms and eggs in a food processor and blend until thick and creamy. Melt butter in a skillet and sauté the onion over a med.-high heat for 5 mins., then add the puréed liver and continue to stir for a further 5 mins. Add the garlic, lemon juice, salt and peppers and stir well, then remove from heat and allow to cool. Remove the mixture to a cleaned processor and blend until smooth. Line a mold with plastic wrap and fill with the paté mixture, then garnish with finely chopped pecans. Refrigerate for at least 6 hours before serving with garlic toast or crackers.
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