Colorado Pate

Serves:

Ingredients:

Jim Vorheis
1/2 ts Salt
1/4 c Brandy
12 lg Fresh mushrooms, chopped
1 Bay leaf
1/2 ts Rosemary
1/2 ts Thyme
3 Shallots, chopped
1 md Onion, chopped
1 lb Chicken livers
1/4 lb Butter
1/8 ts Pepper

Method:

In a large skillet, melt the butter.
Add chicken livers, onion and shallots.
Stir over medium heat about 10 minutes.
Add spices and mushrooms.
Stir frequently while cooking for 5 minutes.
Discard bay leaf and pour mixture into blender.
Pour in brandy, salt and pepper.
Blend 2 minutes, then pour into a 2 cup souffle dish.
Chill.
Garnish with parsley.
Serve with melba toast rounds.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis