"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

Chicken Liver Pate Recipe

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

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c butter or margarine
1 lb chicken livers
1 medium onion, minced
1 T brandy
1/8 tsp. pepper
salt

Directions:
Directions:
In a 10-inch skillet over medium-high heat, in 1/4 c hot butter, cook the chicken livers until tender but still pink inside, about 5 minutes, stirring often. In a covered blender container at low speed, blend the chicken -liver mixture until smooth, stopping blender occasionally and scraping the sides with a rubber spatula. In the same skillet over low heat, melt the remaining butter; add to chicken-liver mixture and brandy, salt and pepper; blend well. Spoon into small bowl. Cover and refrigerate.

Number Of Servings:
Number Of Servings:
2 1/4 cups

 

 

 

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