Recipe: Chicken Liver Pate
Yield: 1 Servings
2 tb Unsalted butter 3 sm Onions; chopped 3 Cloves garlic; minced 1 1/2 lb Chicken livers; trimmed 4 Hard-boiled eggs; chopped
1/4 ts Nutmeg
3/4 ts Allspice
1/3 c Brandy
1/2 c Plus 3 Tbs. unsalted butter;
Prep: 15 min, Cook: 10 min, plus refrigeration time.
Melt butter in a heavy nonstick skillet over medium heat. Saut onions and garlic about 4 minutes, stirring until onions soften. Stir in livers and cook 3-4 minutes, stirring until livers are browned and just cooked throughout. Transfer mixture to a food processor or blender. Add chopped eggs and spices and process until finely chopped. With motor running, add brandy and melted butter and process until smooth. Transfer mixture into a serving bowl. Cover and refrigerate until firm. Serve with melba toast and vegetable sticks, if desired.
This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
Posted to recipelu-digest by molony <firstname.lastname@example.org> on Feb 04, 1998
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