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"The belly rules the mind."--Spanish Proverb

Chicken Liver Pate Recipe

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This recipe for Chicken Liver Pate is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - lb fresh or frozen chicken livers, thawed
Butter
3 - tablespoons mayonnaise
2 - tablespoons lemon juice
2 - tablespoons butter, softened
1 - tablespoon finely chopped onion
8-10 drops bottled hot pepper sauce. I use Louisiana hot sauce & sometimes add
more.
1/2 - teaspoon salt
1/2 - teaspoon dry mustard
Dash pepper
Directions:
Directions:
Cook livers, covered, in small amount of butter, stirring occasionally, till no
longer pink. Put livers through a meat grinder; blend with remaining
ingredients. Place mixture in a 2-cup mold. Chill several hours; carefully
unmold. Garnish with chopped hard-cooked egg, snipped chives, or snipped
parsley. Serve with crackers.
Personal Notes:
Personal Notes:
This is truly a WORLD CLASS pate and I frequently make a double batch! I use a food processor to chop and blend everything together. I don't bother with the molding. A little extra onion seems like a good thing!

 

 

 

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