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Chicken Liver Pate Recipe

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

Paul Lautermilch


8 T margarine or butter
1/2 C onion, finely chopped
1/4 lb. fresh mushrooms, sliced
1/4 lb chicken livers
1 1/2 tsp seasoned salt
1 tsp lemon juice
dash pepper
dash cayenne
2 hard boiled eggs, quartered
1/4 C pistachio nuts, coarsely chopped

Sauté onion until golden in butter (approximately 5 min).
Add mushrooms and chicken livers, cook until tender.
Remove from heat, add salt, lemon, pepper, cayenne, stir until blended.

Divide mixture into 4 parts.
In blender, on High speed, puree liver mixture.
Add 2 egg quarters to each part.
Turn into bowl, add nuts.

Refrigerate for 30 minutes.
On waxed paper, shape into mound.

Serve with toasted bread.




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