In article >,
"elaine" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > skyhooks > wrote:
> >
> Hm... Sheldon, would you mind posting a recipe for chopped liver with
> > Schmaltz? I'm fixin' to render that chicken fat soon and I love
> > liverwurst. I'd love to learn to make something like it. I have some
> > liver in the freezer.
> > --
> > Peace, Om
> >
> This isn't a recipe with Schmaltz, and I'm certainly not Sheldon, but I made
> this the other day and froze several batches. Easy and good.
> Chicken Liver Pate
>
> 1 pound fresh chicken livers, cleaned
> 1 cup milk
> 1 stick cold unsalted butter, cut into pieces
> 1 cup chopped yellow onions
> 2 teaspoons minced garlic
> 2 tablespoons peppercorns, drained
> 2 bay leaves
> 1 teaspoon chopped fresh thyme leaves
> 1/2 teaspoon salt
> 1/2 teaspoon freshly ground black pepper
> 1/4 cup Cognac or brandy
> Chopped parsley leaves, for garnish
> In a bowl, soak the livers in the milk for 2 hours. Drain well.
>
<snipped prep.>

> To serve, place the ramekins on individual plates. Garnish the tops with
> parsley and surround with croutons.
>
>
>
> elaine

Hm, I have all that except the brandy. Any substitutes so I don't have
to buy any? There is no alcohol allowed in the house right now except
some honey liquor that belongs to dad.
--
Peace, Om

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