"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Chicken Liver Pate Recipe

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

Contributor:  
Contributor:  
Barbara Bearg
Added: Thursday, March 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 lb mushrooms
4 green onions
1/2 cup packed parsley sprigs
1/2 teaspoon each thyme leaves, salt
3/4 lb butter
1 pound chicken livers, cubed
2 Tablespoons brandy or Madeira wine
1/2 cup dry red wine

Directions:
Directions:
Using food processor, use metal blade to process mushrooms with on/off burst until coarsley chopped, set aside.

Cut white and green part of onion into 1 inch pieces. Process with parsley, thmye and salt until finely chopped.

Melt 1/2 cup butter in wide frying pan. Add livers, mushrooms and onion mixture. Cook, stirring often over medium heat about 5-8 minutes, until livers are firm, slightly pink in center.

Add brandy and wine, heat to simmer, remove pan from heat. Cut remaining 1 cup butter into chunks.

Transfer liver mixture and liquid to processor bowl. Process to make a smooth puree.

With motor running, drop pieces of butter down feed tube and process until smooth.

Pour pate into 4-5 small containers. Cover and chill overnight or up to one week.

Freeze for longer storage.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Jenna loves this so much she can eat it with a spoon!

 

 

 

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