Chicken Liver Pate


Photo: flickr user ndrwfgg

About

This is a versatile dish and can be enhanced with a variery of optional ingredients, including:

1 Tbs Cognac or Brandy, which should be added as teh livers are cooked.
2-3 TBS of cream, added at the blending stage.

Pate can either be served piled in a bowl or place into a mold, such as a terrine, then unmolded and sliced for serving.

Goes with with cornichon pickles.

Yield:

4.0 servings

Added:

December 11, 2009

Creator:

Anonymous

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Ingredients

1 pound chicken livers
1 sm. onion, chopped
1 hard boiled egg
2 tablespoons chicken fat or butter
Salt and pepper to taste

Preparation

1
Fry chicken livers with onions in the chicken fat.
2
Mince the hard boiled egg, add chicken livers and onions chopped very fine. (you can use a potato masher, push through a fine sieve, or put in the blender). Add butter, salt and pepper.
3
Blend into a smooth paste and chill.
4
Garnish with chopped parsley and serve on crackers or crusty bread.

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