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Chicken Liver Pate with Golden Toast Points

Chicken livers are a staple of New Orleans markets; this chicken liver pate is served with toast points, olives, and cornichons.

Source: Martha Stewart Living, July 2002
Servings Yield

Ingredients

Directions

Cook's Notes

Pate can be stored for up to four days in the refrigerator; the butter layer keeps it fresh.

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  • ALR9038074DW
    4 JUL, 2017
    The recipe says to chop up the mushrooms but does not tell you to cook them? or to put them in the pate? When would you add them?
    Reply
    • margaret8151384
      12 SEP, 2017
      You're right, that's an oversight in the recipe! I would probably add them to the bread cubes and mushroom liquid as they are cooking, then into the food processor. Or you could add them to the second batch of chicken livers and butter if the mushrooms had finished their soaking time. Dried mushrooms, once they've soaked, act pretty much like fresh mushrooms, so I would add them to one of the cooking batches. It probably wouldn't matter which one.

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