Appetizer Recipes
Walnut Liver Pate
Ingredients
- 2 ounces shelled walnuts
- 4 ounces cream cheese, softened
- 4 to 5 ounces liverwurst
- 2 tablespoons cognac
- 1/2 teaspoon crumbled dried tarragon
- Finely chopped parsley
Instructions
- Heat oven to 350 degrees F.
- Boil walnuts, uncovered, for 3 minutes.
- Drain and, shaking pan often, roast for 15 minutes.
- Cool and chop finely.
- Beat cream cheese and liverwurst and blend in cognac, tarragon and walnuts, mixing well.
- Mound on a serving plate, cover with plastic wrap and refrigerate.
- Encircle pate with finely chopped parsley.
