SC - Livyre Puddings (chicken liver pate)

[Philip & Susan Troy]

Morgan Cain wrote:
>  
> I used the one in "To The Queen's Taste," but substituting chicken for pork where appropriate:
> 
> "How to make Livering Puddinges.  Take the Liver of a Hogge, and give it three or fower warmes over the fier.  Then either grate or choppe it verye small, and take a little grated bread adn two egges well beaten, whites and all, and Currans, Nutmegges, Pepper, and Salte, and Hogges suet."
> 
> (From "The Good Hous-Wives Treasurie", on p.40 of TTQT)
> 
> My version (from the redaction):  Boil 7-8 pounds of chicken livers in salted water until cooked.  Drain and puree in a food processor.  Mix with two matzohs, crushed into crumbs, one half-cup fat (margarine or schmaltz), about 5-6 tsp. of nutmeg, 1-2 tsp. ground black pepper, and a cup of currants.  Chill until serving.  (NOTE:  It is fluffier if you prepare while the livers are hot, but this can make it harder to stir.  HOT!!  Also, I left out the eggs, being twitchy about raw eggs.)
> 
>                           ---= Morgan

FWIW, not having immediate access to either source you mention, I'd bet
money the eggs aren't raw by the time this mixture is put into sausage
casings and boiled...

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com