Pate Provencal

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            FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for these words of
wisdom:

Money is the root of all evil, and yet it is such a useful root that
we cannot get on without it any more than we can without potatoes.
- Louisa May Alcott, novelist (1832-1888)

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            TODAY'S RECIPE
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I think we're all overdue for a nice, quiet trip around the world.
Here are some of the dishes we'll enjoy on our journey:

Monday's Starter
Pate Provencal

Tuesday's Soup or Salad
Finnish Mushroom Salad (Sienisalaatti)

Wednesday's Side Dish
Spanish Sauteed Artichokes (Alcachofas Salteadas)

Thursday's Entree
Chinese Five-Spice Chicken (Wu Hsiang Chi)

Friday's Dessert
Russian Apricot Pudding (Kissel)

Some traditional French recipes for pate require lengthy and
complicated preparation, but this one can be prepared in just a few
minutes and will be ready to eat after a quick chill in the fridge.

Pate Provencal

2 Tbs (30 ml) butter
1 medium onion, chopped
1 lb (450 g) chicken livers, trimmed
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried rosemary, crushed
1/2 tsp (2 ml) dried marjoram
Salt and freshly ground pepper to taste
2 Tbs (30 ml) Cognac, Marsala, or sherry
1/4 cup (60 ml) heavy cream
Thinly sliced and toasted French bread
Cornichons for garnish (optional)

Heat the butter in a large skillet over moderate heat and saute the
onion until tender but not browned, about 5 minutes. Add the livers
and cook, stirring frequently, until no longer pink in the center,
about 10 minutes. Add the herbs, salt, and pepper and cook for 1
minute. Transfer the livers to an electric food processor or fine
sieve. Deglaze the skillet with the Cognac and add to the liver
mixture. Process in an electric food processor (or press through the
sieve) to make a coarse paste. Add the cream and process until fluffy
and smooth. Pack into a bowl or crock and refrigerate for at least 3
hours. Serve with toasted French bread and garnish with cornichons if
desired. Serves 4 to 6.
Received on Mon Feb 7 06:02:38 2005