Prunes Stuffed With Chicken Liver Pate and Wrapped With Bacon
Ready In: 50 mins
Serves: 20
Ingredients
- 40 pitted prunes
- 2 cups port wine
- 2 cups dry red wine
- 1 lb chicken liver
- 1⁄2 cup butter, softened
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup grated onion (or more to taste)
- 1 -2 garlic clove, mashed
- 4 eggs, hard boiled
- 2 tablespoons cognac (optional)
- 1 cup chopped fresh parsley (optional)
- 20 slices best smoked bacon
Directions
- Soak the prunes overnight in the port and red wine.
- Saute the chicken livers in a few tablespoons butter until just done.
- Combine with the remaining butter, lemon juice, salt, pepper, grated onion, garlic, eggs, cognac, and parsley.
- Chop finely.
- Stuff the prunes with the pate.
- Wrap with a bit of bacon.
- Secure with a toothpick.
- This can all be prepared ahead of time.
- Just before the guess arrive saute until the bacon is crispy.
- Serve to guests.
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