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Liver Paté
from the kitchen of Sharmagne Leland-St. John and Richard Sylbert

1 pound livers
1 pound shredded fat bacon
1 medium onion
3 teaspoons spiced salt
thyme and bay leaf to taste
chopped shallots

Spiced Salt
1 pound salt
3/4 cup white pepper
3/4 cup dried mixed spices. ( Herbs de Provence is a good choice)

Render bacon on low fire.  Fry liver, add onions, shallots, bay leaf and thyme.  Cover and let sit over a low fire for a few minutes.  Cool and pound with the bacon in a mortar. Add the spice salt.  Serve on crackers as an appetizer.


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