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"Hunger is the best sauce in the world."--Cervantes

Norwegian Liver Pate Recipe

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This recipe for Norwegian Liver Pate is from It's All Relatives, 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:  
3 large eggs
1lb chicken livers
2 medium onions
3 tbsp extra-virgin olive oil
1/2 cup of good mayonnaise ( Hellman's)
Accompaniment: toasted bread slices or crackers
Directions:
Directions:
Boil eggs and cool. Peel eggs and chill, covered, until ready to use. Trim chicken livers and pat dry between paper towels. Chop medium onions.
In a large heavy skillet cook chopped onions in oil over moderate heat, stirring, until golden, about 10 minutes. Increase heat to moderately high and add chicken livers. Cook mixture, stirring occasionally, until livers are cooked through but still barely pink inside, 5 to 8 minutes. Transfer mixture to a bowl and cool.
Finely chop onion in a food processor pulse together with 3 hard-boiled eggs until well blended. Add liver mixture, Add salt and pepper. Transfer pâté to a small serving bowl and add mayonnaise. Chill pâté, covered, at least 4 hours and up to 2 days.
Serve pâté with toasts or crackers.
Number Of Servings:
Number Of Servings:
20 or more
Preparation Time:
Preparation Time:
Up to 1 Hour
Personal Notes:
Personal Notes:
Lloyd's Norwegian grandmother brought this recipe with her when she came to America around 1900. She served this dish at holidays as did Lloyd's mother and,now,I make it at Christmas.

 

 

 

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