Russian chicken liver patee

I did not know Patee was so popular in Russia until I saw it in the shops everywhere.

печеночный паштет (Russian, pechonachniy pashtet) is Russian for Russian Patee.

Wash thoroughly several fowls’ livers and then let them simmer until
tender in a little strong soup stock, adding some sliced mushroom,
minced onion, and a little pepper and salt. when thoroughly done mince
the whole finely, or pound it in a mortar. now put it back in the
saucepan and mix well with the yolks of sufficient eggs to make the
whole fairly moist. warm over the fire, stirring frequently until the
mixture is quite thick, taking care that it does not burn.

it should be served upon rounds of toast on a hot dish garnished with
parsley.  This is a very tasty Russian chicken liver patee

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