Ingredients
1 onion, minced
3 tbsp chicken fat, divided
1 lb chicken livers, cut in 1/2
6 saltine crackers
3/4 tsp lawry seasoning
2 tbsp hungarian paprika
1 pinch sugar
1 black pepper
1 pinch kosher salt
2 eggs, hard boiled, quartered
Directions
Saute onion in 1 T fat until soft and translucent, about 4 minutes.
Raise heat medium high and add livers, browning them quickly while
stirring occasionally. Season with some salt and pepper.
While livers are still slightly pink on the inside, remove all
contents of pan to food processor. Puree. Add the remaining 2 T fat,
crackers, seasonings and eggs. Process until smooth. Should be firm
and smooth, not stiff or dry. Add a little more fat if necessary.
Taste and adjust seasonings. Seal tightly and refrigerate at least 4
hours before serving.
Servings: 8 servings
Chicken Liver Pate (Jewish Style) Recipe brought to you by Recipe Ideas
Categories: Chicken; Jewish; Meat; Poultry
The History of Recipes
It is quite possible to trace the history of recipes back into the far past, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, sadly, these early recipes were just simple pictorial instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to historians are a few tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. During Roman times 25BC a man called Apicius created a few documents which described recipes prepared by his fellow Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius also recounts how the chefs of Roman times used many herbs, including a few that will be familiar to modern cooks like thyme, mint and parsley. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab countries, such as basil and coriander. These new culinary innovations prompted an explosion in recipe manuscripts, most of which still exist in private collections. By the arrival of the 1900s, cooking publications are increasing in popularity as a result of more people being able to read, people having more spare time and having more money. Like it or not, the introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chicken Liver Pate (Jewish Style) recipe.
