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| Rumaki Pâté |
| Ingredients
1/2 lb. cooked chicken livers 3 tablespoons soy sauce 1/2 cup butter, softened to room temperature 1/2 teaspoon onion salt 1/2 teaspoon dry mustard 1/4 teaspoon freshly grated nutmeg 1 or 2 dashes Tabasco 1 cup freshly grated jícama [see note] 6 slices center cut bacon, cooked and crumbled 2 tablespoons chopped green onion For serving: Melba toast or crackers Method In a blender or food processor, finely cop chicken livers, a few at a time. When all are chopped, return to blender and add soy sauce, butter, onion salt, dry mustard, nutmeg and Tabasco. Blend until smooth and well mixed, scraping down sides frequently. Add grated jícama and crumbled bacon. Mix thoroughly by hand. Spoon into one large or 5 small molds, pressing firmly so all air pockets are removed. Cover and chill until firm. Unmold by dipping quickly in hot water up to the rim and allow to soften to room temperature before serving. Garnish with green onion and serve with Melba toast. Note: Jícama is substituted here for the traditional water chestnuts. Jícama has a water chestnut texture [important in this appetizer], but a sweet, nutty flavor that plays better against the flavor of the chicken livers. |