Wine Picnic Pate
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Chicken livers||1 Pound|
|Fresh mushrooms||1⁄2 Pound|
|Finely chopped green onions||1⁄3 Cup (5.33 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), mashed|
|Dill weed||1 Pinch|
|Hot pepper sauce||4 Drop|
Melt 1/4 cup of the butter in frying pan.
Add chicken livers, mushrooms, salt, and green onions; simmer for 5 minutes.
Add wine, garlic, dillweed, and hot pepper sauce.
Cover and cook slowly for 10 minutes more, or until chicken livers and mushrooms are very tender.
Cool slightly and whirl in a blender until smooth, or press through a sieve.
Blend in remaining butter.
Taste and add additional salt if necessary.
Pack into a crock; chill overnight.
Makes about 3 cups.