Ingredients
1 recipe
Directions
How to make Livering Puddinges--Take the Liver of a Hogge, and give it
three or fower waumes over the fier. The either grate it or choppe it
verye small, and take a little grated bread and two egges well
beaten, whites and all, and Currans, Nutmegges, Pepper, and Salte,
and Hogges suet. --The Good Hous-wives Treasurie
"Puddyng time" was any time that puddings were to be had, hence a
time when one was in luck. Well, it's pudding time for you: here is
an easy, pleasantly spiced pate' made with chicken livers. It would
be suitable as an hors d'oeuvre, appetizer, or luncheon entree.
1 pound chicken livers 1 quart salted, boiling water 1 tablespoon
bread crumbs 2 eggs, lightly beaten 3/4 teaspoon freshly grated
nutmeg 1/8 teaspoon freshly ground pepper Salt to taste 1 tablespoon
melted beef suet or rendered chicken fat 2 tablespoons currants
Garnish: currants, bay leaves, whole-wheat toast
1. Plunge chicken livers into boiling water. Cover and cook over
medium heat for 10 minutes. 2. Drain livers. Push them through the
fine blade of a food mill, or pound them into a paste with a mortar
and pestle. 3. In a bowl, combine remaining ingredients. 4. Add
mixture to ground liver, and stir to distribute evenly. 5. Place
"pudding" in a small serving bowl and chill at least 2 hours. 6.
Before serving, plant a few bay leaves in the "pudding", and scatter
currants around them. 7. Serve with small squares of whole-wheat
toast. Yield: 1 1/2 cups
Servings: 1 cups
Chicken Liver Pate' 2 Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry
The History of Recipes
We are able to track the history of written recipes far back into history, in truth as far as ancient Egypt, and quite possibly further than that. In practice though, in the main part, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
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We hope you enjoy this Chicken Liver Pate' 2 recipe.
