Pate 2

1/2 cup Minced Onion
1/4 cup Butter
1 lb Chicken Liver
2 Egg Yolk
1/4 cup Half 'n Half
1 tbs Flour
1/2 tsp Tarragon
1 tsp Salt
1/2 tsp Pepper
2 tbs Cognac
1/4 lb Bacon

*** Cook onion in butter until clear. Add livers and cook until brown. Beat egg yolks slightly. Add half and half to egg yolks. Blend remaining ingredients except bacon, into egg mixture. Puree mixture in blender. Line one quart casserole dish with bacon. Pour in puree. Cover with buttered parchment paper. Place casserole dish in shallow water filled pan. Place dish and pan in a 350F oven for 90 minutes. Cool. Refrigerate. Serve with bread or crackers.

Return To:

Cajun Country -- New Iberia, Louisiana