Prunes Stuffed With Chicken Liver Pate and Wrapped With Bacon

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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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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