*  Exported from  MasterCook  *
                           CHICKEN LIVER PATE' 2
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers
   Amount  Measure       Ingredient -- Preparation Method
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    1                    Recipe
   How to make Livering Puddinges--Take the Liver of a
   Hogge, and give it three or fower waumes over the
   fier.  The either grate it or choppe it verye small,
   and take a little grated bread and two egges well
   beaten, whites and all, and Currans, Nutmegges,
   Pepper, and Salte, and Hogges suet. --The Good
   Hous-wives Treasurie
   “Puddyng time” was any time that puddings were to be
   had, hence a time when one was in luck.  Well, it’s
   pudding time for you:  here is an easy, pleasantly
   spiced pate' made with chicken livers.  It would be
   suitable as an hors d'oeuvre, appetizer, or luncheon
   1 pound chicken livers 1 quart salted, boiling water 1
   tablespoon bread crumbs 2 eggs, lightly beaten 3/4
   teaspoon freshly grated nutmeg 1/8 teaspoon freshly
   ground pepper Salt to taste 1 tablespoon melted beef
   suet or rendered chicken fat 2 tablespoons currants
   Garnish: currants, bay leaves, whole-wheat toast
   1.  Plunge chicken livers into boiling water.  Cover
   and cook over medium heat for 10 minutes. 2. Drain
   livers. Push them through the fine blade of a food
   mill, or pound them into a paste with a mortar and
   pestle. 3. In a bowl, combine remaining ingredients.
   4. Add mixture to ground liver, and stir to distribute
   evenly. 5. Place “pudding” in a small serving bowl and
   chill at least 2 hours. 6. Before serving, plant a few
   bay leaves in the “pudding”, and scatter currants
   around them. 7. Serve with small squares of
   whole-wheat toast. Yield: 1 1/2 cups
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