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Title: Mushroom And Liver Pate
Yield: 1 Serving

Ingredients

    1/2 lb Game-bird livers
    1/4 lb Fresh mushrooms; chopped
      3 tb Butter
    1/2 ts Garlic salt
    1/4 ts Crumbled dried tarragon
      1 tb Brandy or sherry

Instructions

Saute livers and mushrooms in 1 tablespoon butter with garlic salt and
tarragon over medium heat for 10 minutes. Add brandy and cook for 2
minutes more. Puree in blender, or in a mortar with a pestle, mixing in 2
tablespoons softened butter, until smooth.
This recipe yields 2 cups of pate.

Recipe Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978
Published by Winchester Press, New York, NY

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

07-22-1997

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Contributor: Jacqueline E. Knight

Preparation Time: 0:00

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