Winter Pear Pate
|Chicken livers||1 Pound|
|Onion||1 , chopped|
|Butter/Margarine||2 Cup (32 tbs)|
|Instant chicken broth||1 Ounce (1 Envelope)|
|Worcestershire sauce||1 Tablespoon|
|Pimiento-stuffed olives||1⁄2 Cup (8 tbs), sliced|
|Sliced pimiento stuffed olives||1⁄2 Cup (8 tbs)|
|Parsley||3 Tablespoon, chopped|
|Chopped parsley||1 Tablespoon|
1) Wash the chicken lovers and cut each lover into 2 or 3 pieces. Discard the fat, if any.
2) In a medium-sized frying pan, combine together the livers, onions, 2 stick of the margarine or butter, Worcestershire sauce and the chicken broth. Slowly cook the ingredients for about 10 minutes, or till the meat is no longer pink. Stir frequently.
3) Into the container of an electric blender, spoon the mixture. Cover the beat till the mixture is smooth.
4) In a small saucepan, melt the remaining butter or margarine. Beat into the liver mixture gradually till the ingredients are well-blended. Allow the mixture to cook and then add the olives. Stir well.
5) Into a buttered 3-cup bowl, pack the mixture and chill until it is very firm.
6) Some hours before serving, use a knife to loosen the pate around the edges and invert it onto a cutting plate or board.
7) Use a small sharp knife to trim the edges away. Make a pear shape and press the trimmings on top to make the stem end of a pear. Into the top, press a stem from a fresh pear. Cover generously with parsley.
8) On a large serving plate, place the pate.
9) Serve alongside crisp crackers and party-size rye bread.
It is important to make a pare at least a day ahead so that it is firm enough to shape.