Egg & Pafe Checkerboards
|Liverwurst||1⁄2 Pound, cut in 1-inch pieces|
|Dry sherry||1 Tablespoon|
|Butter||2 Tablespoon (At Room Temperature)|
|Chopped onion||1 Tablespoon|
|Red cayenne pepper||To Taste|
|Hard cooked eggs||4|
|Snipped chives||1 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Cocktail rye bread slices||24|
|French cornichons/Small gherkins||8 , thinly sliced|
In a blender or food processor, combine liverwurst, sherry, butter and onion; process until smooth.
Season to taste with red pepper.
Refrigerate 2 hours.
Press hard-cooked eggs through a sieve, using the back of a spoon.
In a small bowl, combine sieved eggs, chives, salt, mustard and mayonnaise; refrigerate 2 hours.
Place liverwurst mixture in a strip on a sheet of waxed paper.
Roll it in the paper, forming a log the diameter of cocktail rye bread; refrigerate 1 hour.
Place egg mixture in a strip on a sheet of waxed paper.
Roll in paper, forming a log the same diameter as liver mixture; refrigerate 1 hour.
Cut each log in half lengthwise.
Cut each half again lengthwise, forming wedges.
Place together 1 egg wedge and 1 pate wedge, forming a half log.
Repeat with remaining wedges.
Place 2 half-logs together so that egg and pate wedges alternate.
Repeat with remaining half logs.
Gently press logs together.
Roll in waxed paper, keeping log shape.