Free Idea
Pâté Mummifique!

˝ lb. chicken livers
2 cloves garlic, minced
˝ lb. ground lean pork
1 tsp. lemon juice
1 stick butter
8 oz. cream cheese, cut into 1 in. cubes
1 medium onion, minced
Ľ cup cognac or brandy (bourbon will do in a pinch)
2 Tbls. capers
Tbls. green peppercorns


Sauté onion in butter until transparent, add garlic and cook briefly. Add pork and cook until done. Add chicken livers and cook ‘til medium rare. Err on the underdone side, as they will continue to cook as they cool.

Allow to cool slightly and pour into food processor. Using steel blade, puree with all remaining ingredients except capers and peppercorns. When mixture has become very smooth, add capers and peppercorns and salt and freshly ground black pepper to taste. Process just long enough to mix thoroughly. Remember mixture will taste less salty when chilled.

Spray ginger bread man shaped cake pan or mini pans with cooking spray, then line with bacon. Pour in mixture and fold the bacon over the top. Refrigerate overnight.

Preheat broiler. Carefully remove “Mummies” and place flat side on cold cookie sheet. Place under broiler just until bacon sizzles. Place back in molds, and broil flat side until bacon sizzles, then refrigerate again until solid.

Display on platter just as you would a ginger bread man cake. Except, with the bacon, it becomes a mummy.

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