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Egg & Pafe Checkerboards

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  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
  Salt 1⁄8 Teaspoon
  Dry mustard 1⁄8 Teaspoon
  Mayonnaise 2 Tablespoon
  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.

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Egg & Pafe Checkerboards Recipe