100 Year Old Pate
| Yield: | 1 Servings |
| Categories: | Poultry, Appetizers |
| 2 | lb | Chicken livers |
| 1/2 | lb | Bacon cooked crisp and crumbled |
| 1 | c | Chicken stock (preferred) or bouillon |
| 1 | lg | White or yellow onion cut into 8th's |
| 2 | Stalks celery with tops cut into sections | |
| 1/4 | Bell pepper | |
| 1 | Clove garlic peeled & sliced | |
| 1 | ts | Heaping thyme |
| 1/4 | ts | Sage |
| 1 | Pinch rosemary | |
| 1 | Small bay leaf | |
| Crushed peppercorns to taste | ||
| Salt to taste (none with bouillon) | ||
| 1/2 | ts | Dijon mustard |
| Dry white wine or for change try dry sherry | ||
| 1/2 | lb | Sweet cream butter (adjust salt if salted butter is used) |
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