© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: The New Orleans Restaurant Cookbook by Deirdre Stanforth
1 pound chicken livers, chopped fine
⅓ cup shallots, or green onions, chopped very fine
3 egg yolks
1 cup Demi-Hollandaise sauce
Mix chicken livers, shallots, and egg yolks. Pack into a mold, place mold in a pan of water, and bake at 375°F about 25 to 30 minutes. Unmold and slice like bread. In each of 4 ramekins place 2 slices of the pâté and cover with 2 raw eggs. Bake at 350°F. about 4 minutes — more or less depending on how soft you like your eggs. After baking top with Demi-Hollandaise sauce, which is made by combining cream sauce with Hollandaise sauce and, after blending, adding 1 ounce of brandy.