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    Beef Liver Pate

    Source of Recipe

    My memory

    Recipe Introduction

    Years ago I served a pate that I think was from a Scandinavian meal at Gourmet CLub. It was origianlly made with ground suet and baked in oven. I searched for 2 years and never found the original recipe but think I have nailed it. I used the amount of wine and fat found in other recipes. This is beautiful to serve on a smorgasbord table with a wide variety of other flavors such as great blue cheese on cocktail rye.

    List of Ingredients

    1 lb. calves’ liver
    1/2 stick butter
    1 1/2 cups port wine
    1 t. oregano
    2 T dried minced onion


    Cut liver into small strips.
    Melt 1 T butter in frying pan.
    Brown liver pieces on all sides.
    Add 1 cup port, oregano and onion to pan.
    Simmer on low for 15 min. or until throughly cooked.
    Cut remaining butter into small pieces.
    Place 1/4 liver and juices and butter in blender or food processor.
    Blend on high speed till pureed.
    Add 1/4 more liver and butter and blend.
    Add remaining 1/2 cup port and blend.
    Continue to add pieces of liver and butter until blended to smooth paste.
    Be careful to rest blender from time to time so that motor is not taxed.
    Put into serving dish and serve with crackers.




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