Title: Colorado Pate
Categories: Appetizer
Yield: 6 Servings

		Jim Vorheis
1/4	lb	Butter
1	lb	Chicken livers
1	md	Onion, chopped
3		Shallots, chopped
1/2	ts	Thyme
1/2	ts	Rosemary
1		Bay leaf
12	lg	Fresh mushrooms, chopped
1/4	c	Brandy
1/2	ts	Salt
1/8	ts	Pepper

In a large skillet, melt the butter. Add chicken livers, onion and shallots. Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Serve with melba toast rounds.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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