CHICKEN LIVER PASTE, No. 2
This classic chicken liver paste recipe offers a rich and savory flavor, perfect as an appetizer or snack. The combination of tender chicken livers, sautéed mushrooms, and aromatic spices creates a delightful spread. Serve it on rye bread slices for a satisfying and comforting treat.
Ingredients
- 1/4 pound Chicken livers
- 1/4 cup Fresh mushrooms, sliced
- 2 tablespoons Chicken fat (or butter) (Originally chicken fat. Substituted with butter for modern preference.)
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Paprika (Quantity estimated (not specified in original recipe))
- 1 tablespoon Onion, finely minced (Quantity estimated (not specified in original recipe))
- 1 teaspoon Lemon juice (Quantity estimated (not specified in original recipe))
- 4 slices Rye bread slices (Quantity estimated (not specified in original recipe))
- 1 piece Red radish, sliced (Quantity estimated (not specified in original recipe))
- 4 sprigs Fresh parsley sprigs (Quantity estimated (not specified in original recipe))
Instructions
- 1Boil the chicken livers until they are soft. This should take about 10-12 minutes. Drain the livers and let them cool slightly.
- 2While the livers are cooling, heat the chicken fat (or butter) in a pan over medium heat. Add the sliced mushrooms and cook for 3 minutes, stirring occasionally.
- 3Rub the cooked chicken livers through a grater. Chop the fried mushrooms. In a bowl, combine the grated liver and chopped mushrooms. Mix well, moistening with the fat used for frying the mushrooms. Season with salt, pepper, paprika, and a little onion and lemon juice.
- 4Spread the chicken liver paste on rye bread slices. Garnish the plate with a red radish slice or sprigs of parsley.