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Liver Paté
from
the kitchen of Sharmagne Leland-St. John and Richard Sylbert
1 pound livers
1 pound shredded fat bacon
1 medium onion
3 teaspoons spiced salt
thyme and bay leaf to taste
chopped shallots
Spiced Salt
1 pound salt
3/4 cup white pepper
3/4 cup dried mixed spices. ( Herbs de Provence is a good
choice)
Render bacon on low fire. Fry liver, add onions,
shallots, bay leaf and thyme. Cover and let sit over a
low fire for a few minutes. Cool and pound with the
bacon in a mortar. Add the spice salt. Serve on crackers
as an appetizer.
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