go to page 2

Hors d'oeuvre main

Anchovy stuffed eggs
Angels on horseback
Asparagus and prosciutto bundles
Asparagus with sun-dried tomatoes pastries
Bacon cheese cornucopias
Bite-size goat cheese walnut cheese cakes
Black bean and corn wontons
Blue cheese-pecan dip
Brie with cranberry chutney
Broiled crab meltaways
Broiled scallops wrapped in bacon
Camembert fritters
Carrots and curry cheese
Cheddar straws
Cheese beignets
Cheese puffs
Cheese wafers
Chèvre and olive crostini
Chicken bites
Chicken fingers
Chicken liver paté
Chutney and cheddar phyllo triangles

    go to page 2

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves: about 12

1 large garlic clove
3 tablespoons butter
1 pound trimmed chicken livers
8 ounces unsalted butter
1 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon ground allspice
1 tablespoon Cognac

Blanch whole garlic clove in boiling water for 10 minutes. Reserve. Heat butter in a skillet until bubbly. Add chicken livers and sauté over medium heat. Livers should remain lightly pink inside.
Peel garlic, add to livers. Stir in remaining ingredients. Process in a food processor until creamy.
Transfer paté to a crock or a serving dish. Cover and refrigerate for 4 hours or more. Serve with crackers and toasts. To preserve longer, cover with a layer of melted butter.
Seal with plastic wrap. It will keep for 5 days.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.