"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

LIVER PATE Recipe

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This recipe for LIVER PATE, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Wednesday, July 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 LB. CHICKEN LIVERS
1/4 C. CHOPPED ONION
2 HARD-COOKED EGGS
2/3 C. MARG. SOFTENED
1 T. LEMON JUICE
2 t. WORCESTERSHIRE SAUCE
1 t. SALT
1/2 t. PEPPER

Directions:
Directions:
IN A SMALL SAUCEPAN PLACE CHICKEN LIVERS IN WATER TO COVER, HEAT TO BOILING. REDUCE HEAT, COVER AND SIMMER UNTIL TENDER. COOL
GRIND CHICKEN LIVERS WITH ONION AND EGGS
COMBINE WITH REMAINING INGRED. AND SHAPE INTO BALL OR LOG. REFRIG. TO BLEND FLAVORS AND SERVE WITH GARLIC TOAST OR CRACKERS

Number Of Servings:
Number Of Servings:
12-15 SERVINGS

 

 

 

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