Title: Chcken liver pate sf may 1993
 Categories: Hors d', Oeuvres, And, Dips
      Yield: 1 Servings
 
      1    Chicken liver
    1/4 lb Butter
      2    Shallots
    1/2    Onion
      1    Garlic cloves (up to 2)
      1 sm Bayleaf
    1/2 ts Whole peppercorns
    1/2 ts Dried tarragon
      1 pn Nutmeg
    1/4 ts Thyme
    1/2 c  Fresh cream
      1 pn Curry powder
      1 pn Cayenne
           Salt
      3 tb Cognac
      5    Mushrooms
    1/2 ts Celery seeds
 
  Marinate liver in cognac for 3 hours. Drain liver and cook in 3 Tb
  butter for 3 minutes. Stir in rest of ingredients, except salt. Place
  everything in food processor and process while adding butter. Check
  salt. Let cool 10 minutes. Stir in cram. Chill at least 5 hours. Seve
  with toasts
  
  NOTES : To keep it for a week , melt butter , let cool and pour on
  top of pate to seal. Recipe