3/4 cup butter or margarine
1 lb chicken livers
1 medium onion, minced
2 tbsp brandy
1/4 tsp salt
1/8 tsp pepper
Directions
Melt 1/4 cup butter in skillet over medium heat. Add livers and
onion and cook, stirring often, until livers are tender but still
pink inside, about 5 minutes.
In blender or food processor blend liver-onion mixture until smooth,
scrapping the sides occasionally.
In same skillet, melt the remaining butter, adding to liver-onion
mixture with remaining ingredients, blending well. Pour into small
bowl or crock, cover and refrigerate for several hours or overnight.
Servings: 2 servings
Myra's Before-She-Kept-Kosher Pate Recipe brought to you by Recipe Ideas
Categories: Jewish
The History of Recipes
It is possible to track the history of meal recipes way back into ancient history, at least as far into history as early Egypt, and quite possibly further than that. In practice though, sadly, these old records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Later on, in The time of the romans around 25BC a man called Apicius compiled some scripts detailing recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main course and afters, a style of dining still practiced today. This early Roman chef describes how the cooks of his times used a good variety of spices, including many that are still in use today such as thyme, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from the Middle-East, including parsley and basil. These new culinary innovations created an increase in manuscripts on cookery, many of which are now in academic collections. By the time we get to the 20th century, recipe books were in great demand, mostly as a result of increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Myra's Before She Kept Kosher Pate recipe.
