1 lb chicken livers thoroughly
1 rinsed trimmed of fat and
1 membrane and patted dry
1 stick butter/margarine
1 package dry onion soup mix
1/2 cup water
1 package (8-oz) soften cream cheese
1 garlic powder to taste
1 wine vinegar to taste
Directions
Saute livers in butter and add soup mix. Process in a blender or food
processor with as much of the water as you need to create the desired
consistency. Remove mixture from blender and beat in cream cheese. Add
garlic powder to taste and a touch of vinegar. Chill and serve with
crackers or pretzels or apple slices.
Servings: 1 servings
Liver Pate Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Food historians have proved the existence of recipes back into history, in truth as far into history as early Egypt, and quite possibly further than that. Interesting though that maybe, generally, these early records were just basic pictorial recipes for meal preparation.
Progressing into The time of the romans 25BC a man called Apicius compiled a few documents which described recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something we still use today. Aspicius tells us how the ancient Romans were skilled in the use of many different herbs and spices, including many that are still in use today such as bay, fennel and parsley. In the 15th century, the Crusaders brought back many new foods and herbs from Arab cooking, including spices like basil and rosemary. The introduction of these new culinary ideas created an explosion in publications on food, many of which are kept safe in private collections. By the arrival of the twentieth century, cooking books were increasing in popularity mostly as a result of more people being able to read, people having increased free time and having more money. |
We hope you enjoy this Liver Pate recipe.
