Two holiday hors d’oeuvres, tuna tartare and chicken liver pâté
Chicken second courses
Those two hors d’oeuvres (photo #1) were a part of the buffet for my husband’s 60’s Birthday Party on November 4, which we had at our daughter’s backyard. I also made two more hors d’oeuvres: Beef Tartare Asian-stile and Puff pastry Vols-Au-Vents filled with herbed butter and topped with a duet of black and red caviar (photo # 2). At first I didn’t have time to take photos, so when finely I had a minute, my nice buffet was almost destroyed. The Tuna Tartare recipe is a mix of a few, which I tested during the years and adjusted to my taste. The Chicken Livers Pâté, is exactly my Mom’s filling for Deviled Eggs, of course, she used to run first through an old-fashioned meat grinder and then pressed through the strainer, filled the whites halves and topped with a delicious homemade mayonnaise.
Share:
0
40
0
Comments