Pate Brandy Stuffing
|Stale bread slice||4|
|Stale bread slices||4|
|Red wine||1 Cup (16 tbs)|
|Italian dried mushrooms||1⁄4 Cup (4 tbs)|
|Dried italian mushroom pieces||1⁄4 Cup (4 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Chicken livers||1 Pound, cut in small pieces|
|Onion||1⁄4 Cup (4 tbs), finely chopped|
|Celery||1⁄2 Cup (8 tbs), coarsely chopped|
|Parsley||2 Tablespoon, minced|
|Brandy||1⁄2 Cup (8 tbs)|
|Egg||1 , well beaten|
Soak bread in wine 30 minutes.
Soak mushrooms in water 15 minutes.
Remove bread and squeeze.
Set aside 1/2 cup wine squeezed from bread.
Melt 2 tablespoons butter until it bubbles (3600 ).
Sprinkle livers with salt and pepper.
Saute livers 5 minutes in butter and bacon fat.
Add onion, celery, parsley and drained mushrooms.
Cook until onion is clear.
Mash half the livers while cooking.
Add bread, 1/4 cup wine (reserved from bread), basil, thyme, marjoram, rosemary and crumbled bacon.
Cook, stirring and mashing until there are no lumps.
When bread begins to brown, stir in brandy and continue cooking over low heat, stirring constantly, until well blended.
Remove from heat.
Blend in remaining softened butter and egg.
Season with salt and pepper.
If not perfectly smooth, pass through food grinder.
This is good for turkey and chicken.
It makes about 2 1/2 quarts stuffing.
If you omit bread and egg, it's a divine pate spread.