Poor Man's Pâté De Foie Gras
With a Jug of Wine
Morrison Wood
1/2 lb. liverwurst sausage
1 3-oz. pkg. cream cheese
4 tbsp. mayonnaise
1/3 cup cream
1 tbsp. melted butter
1/2 tsp. curry powder
1 tbsp. Worcestershire sauce
1 tbsp. dry sherry wine
1/4 tsp. each salt and pepper .
Tiny pinch cayenne pepper
Tiny pinch grated nutmeg
With a fork mash and blend the sausage, cream cheese, mayonnaise, and cream. Then add the remaining ingredients, blending everything thoroughly (an Osterizer electric blender does the job perfectly). Let chill in the refrigerator before serving.
I might say, due to the difference in curry powders, that you should start with 1/4 teaspoon of curry powder, and taste. If necessary, add a little more, pinch by pinch, until you have the right effect. The curry powder should not be discernible, as such.
At La Maison Wood, when we dine en famille, we always have two cocktails apiece an hour or so before dinner. With the cocktails we sometimes munch on a few nuts, sometimes on a little garlic cheese or anchovy cheese, (these are packaged commercially, and are really excellent) spread on crackers, and sometimes on our .own special canapés. They are the most taste-teasing, tantalizing, and terrific canap6s I have ever tasted (I know I'm immodest, but please forgive me). But one needs real will power to keep from devouring several, and thereby spoiling one's dinner. Take my advice, and don't make more than three apiece.
With a Jug of Wine
Morrison Wood
1/2 lb. liverwurst sausage
1 3-oz. pkg. cream cheese
4 tbsp. mayonnaise
1/3 cup cream
1 tbsp. melted butter
1/2 tsp. curry powder
1 tbsp. Worcestershire sauce
1 tbsp. dry sherry wine
1/4 tsp. each salt and pepper .
Tiny pinch cayenne pepper
Tiny pinch grated nutmeg
With a fork mash and blend the sausage, cream cheese, mayonnaise, and cream. Then add the remaining ingredients, blending everything thoroughly (an Osterizer electric blender does the job perfectly). Let chill in the refrigerator before serving.
I might say, due to the difference in curry powders, that you should start with 1/4 teaspoon of curry powder, and taste. If necessary, add a little more, pinch by pinch, until you have the right effect. The curry powder should not be discernible, as such.
At La Maison Wood, when we dine en famille, we always have two cocktails apiece an hour or so before dinner. With the cocktails we sometimes munch on a few nuts, sometimes on a little garlic cheese or anchovy cheese, (these are packaged commercially, and are really excellent) spread on crackers, and sometimes on our .own special canapés. They are the most taste-teasing, tantalizing, and terrific canap6s I have ever tasted (I know I'm immodest, but please forgive me). But one needs real will power to keep from devouring several, and thereby spoiling one's dinner. Take my advice, and don't make more than three apiece.