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3/4 pound raw chicken livers
1/2 pound fresh mushrooms
3 hardboiled eggs
6 ounces butter
3/4 cup finely chopped scallions
1 tablespoon pureed garlic
5 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon cayenne pepper
Place livers, mushrooms and eggs in a food processor and blend until thick and creamy.
Melt butter in a skillet and sauté the onion over a medium-high heat for 5 minutes, then add the pureed liver and continue to stir for a further 5 minutes.
Add the garlic, lemon juice, salt and peppers and stir well, then remove from heat and allow to cool.
Remove the mixture to a cleaned processor and blend until smooth.
Line a mold with plastic wrap and fill with the pat mixture, then garnish with finely chopped pecans.
Refrigerate for at least 6 hours before serving with garlic toast or crackers.
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