Rumaki Pate

Ingredients

1/2 lb chicken livers, cooked 3 tbsp soy sauce 1/2 cup butter or margarine softened 1/2 tsp onion salt 1/2 tsp dry mustard 1/4 tsp ground nutmeg 1 dash hot pepper sauce 8 oz canned water chestnuts drained & co, arsely choppe 6 slice bacon, cooked and crumbled 2 tbsp chopped green onion 1 melba toast or crackers	Advertisements

Preparation
 
In blender or food processor, finely chop chicken livers, a few at a
time. When all are chopped, return to blender and add soy sauce,
butter, onion salt, mustard, nutmeg and hot pepper sauce. Blend until
smooth and well mixed, scraping down sides frequently. Add water
chestnuts and bacon. Mix in thoroughly by hand. Spoon into 1 large or
5 small molds, pressing firmly so all air pockets are removed. Chill.
Unmold by dipping quickly into hot water up to rim and allow to
soften to room temperature before serving. Garnish with green onion.
Serve with melba toast. Makes about
1 1/2 cups

 

 
Servings: 1

 

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