Chicken-Liver Pate
By: Anonymous
Published: Thursday, February 11, 2010 - 4:41pm

Ingredients




cup Half½
1 small Onion, chopped
1 pound Chicken livers
cup Flour
1 teaspoon Salt dash hot pepper sauc
2 tablespoons Butter
1 Clove garlic, minced
2 Eggs
2 tablespoons Brandy
teaspoon Each, sage & thyme Chopped fresh 
Preparation

1 Grease well and lightly flour five 6-oz metal juice cans; set aside. In food processor or blender, whirl half½, butter, onion and garlic until onion is chopped fine. Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce. Whirl until smooth and well blended. Pour mixture into cans to within 1 inch from top. Place cans in a 10-inch angel-food pan. Add 2 inches hot water to pan. Place on bottom rack in preheated 350 degree oven. Bake 1 hour or until pick inserted in certer comes out clean. Remove cans to rack to  


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Tags:

offalappetizerspoultry 


Yield:




4.0 servings





Added:

    Thursday, February 11, 2010 - 4:41pm  


Creator: 

Anonymous 










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Preparation

 1  Grease well and lightly flour five 6-oz metal juice cans; set aside. In food processor or blender, whirl half½, butter, onion and garlic until onion is chopped fine. Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce. Whirl until smooth and well blended. Pour mixture into cans to within 1 inch from top. Place cans in a 10-inch angel-food pan. Add 2 inches hot water to pan. Place on bottom rack in preheated 350 degree oven. Bake 1 hour or until pick inserted in certer comes out clean. Remove cans to rack to