Receta 100 Year Old Pate

• 2 lb Chicken livers
• 1/2 lb Bacon cooked crisp and crumbled
• 1 c. Chicken stock (preferred) or possibly bouillon
• 1 lrg White or possibly yellow onion cut into 8th's
• 2 stalk celery with tops cut into sections
• 1/4 x Bell pepper
• 1 x Clove garlic peeled & sliced
• 1 tsp Heaping thyme
• 1/4 tsp Sage
• 1 pch rosemary
• 1 sm bay leaf Crushed peppercorns to taste Salt to taste (none with bouillon)
• 1/2 tsp Dijon mustard Dry white wine or possibly for change try dry sherry
• 1/2 lb Sweet cream butter (adjust salt if salted butter is used)

Direcciones