chicken liver pate redux! . . .
We’ve had a long heat wave up here in Massachusetts and today seemed like a good time to make some chicken liver pate to have on hand in the fridge. It’s especially good served on Triscuit crackers or whole grain toast (Dave’s 21 seed thin bread) for a lunch or a snack. Sliced cucumber and cream cheese would be good on the whole grain bread too, sliced in fingers like British tea sandwiches.
I was going to post the recipe I followed this morning but double-checked my previous posts on this topic and found that the steps are the same except I used one hard boiled egg instead of two. The Madeira sherry makes this dish although I noted previously that Marsala was okay too. Not.
So, I thought I’d leave it at that and provide a photo I took this morning. I’m looking forward to enjoying this savory treat during a slightly cooler time.