CHICKEN LIVER PASTE, No. 1
This classic chicken liver paste recipe offers a rich and savory flavor, perfect as an appetizer or spread. The livers are simmered in a flavorful stock with aromatic vegetables and spices, then finely minced and combined with egg yolks for a creamy texture. Served on toast, it's an elegant and satisfying dish.
Ingredients
- 1 pound Chicken livers
- 1/2 cup Chicken stock
- 1/2 cup Sliced mushroom
- 1/4 cup Minced onion
- 1/4 teaspoon Black pepper
- 1/2 teaspoon Salt
- 2 large Eggs
- 4 slices Toast rounds
- 2 tablespoons Fresh parsley, chopped
Instructions
- 1Rinse the chicken livers thoroughly. In a saucepan, combine the chicken livers with chicken stock, sliced mushrooms, minced onion, pepper, and salt. Bring to a simmer over medium heat.
- 2Once the livers are tender (about 20 minutes), remove from heat. Finely mince the mixture, or pound it in a mortar until smooth.
- 3Return the minced liver mixture to the saucepan. Mix well with the egg yolks until the mixture is fairly moist. Warm over low heat, stirring frequently, until the mixture thickens, being careful not to burn it.
- 4Serve the chicken liver paste warm on rounds of toast. Garnish with chopped fresh parsley.