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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