Ethnic Recipes

Cajun Pate

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 pur?ed garlic
5 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon cayenne pepper
Finely-chopped pecans

Place livers, mushrooms and eggs in a food processor and blend until thick and creamy. Melt butter in a skillet and saut? the onion over a medium-high heat for 5 minutes, then add the pur?ed 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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