Walnut Liver Pate
Walnut Liver Pate
2 ounces shelled walnuts
4 ounces cream cheese, softened
4 to 5 ounces liverwurst
2 tablespoons cognac
1/2 teaspoon crumbled dried tarragon
Finely chopped parsley
Preheat oven to 350 degrees F.
Boil walnuts, uncovered, for 3 minutes. Drain and, shaking pan often, roast for 15 minutes.
Cool and chop finely.
Beat cream cheese and liverwurst and blend in cognac, tarragon and walnuts, mixing well. Mound on a serving plate, cover with plastic wrap and refrigerate.
Encircle pâté with finely chopped parsley.
Serve with toast points, crackers or French bread.
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