Liver Pate

By lovenaples

This recipe is 25 years old

Ingredients

• 1 lb. chicken livers
• 4 tea. flour
• 2 Tlbs. butter
• 1/4 c. finely chopped onion
• 1/2 heavy cream
• 1/2 c. butter, softened
• 1 teas.salt or to taste
• dash of white pepper
• 1/4 teas. mace
• 1/3 c. cognac

Details

Servings 2

Preparation

Step 1

Dry chicken livers thourthly.
Sprinkle with flour and coarsley chop; don't bother to remove membrane.
In 10 " skillet melt 2 Tlbs. butter, add onions and cook very gently, stirring often, until softened not brown.

Add the livers cook fairly quickly until lightly cooked through.

Place mixture in processor.

Add cream to the skillet and heat gently stirring until crean dissolves all of the brown sediment in pan.

Pour over liver in processor.


process until almost smooth and add 1/2 cup soft butter, salt & papper, mace and cognac, mix throughly.
Process until smooth, but do not over process.

Pack into serving bowl chill several hours or overnight.