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Print this Recipe    Pate 11

Liver Pate

3 chicken livers
1/2 cup heavy cream
3 tbs butter
1/2 onion chopped
1 clove garlic
1/2 tsp allspice, ground
1 bay leaf, crushed
1/2 tsp peppercorns, ground
2 dried funghi porcini
2 white mushrooms
1 tbs Madeira wine
2 tbs cognac
1 shallot, chopped

Marinate livers in the cognac overnight. Drain Soak dried mushroom
in hot water for 1 hour. Drain it squeezing out all the liquid Melt
1 tbs butter in a pan Add the livers, onion, mushroom and garlic.
Cook until almost all the red has disappeared. Add the cream, the
funghi, and the spices and cook to reduce by half over high heat.
Turn off heat, process everything and mix in the butter while still
hot. Pour into a mold and refrigerate If you like you may top it
with gelatin.

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