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Simple Paté Recipe

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This recipe for Simple Paté, by , is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

*Connie Ward


4 T. butter
1 small onion, minced
1 lb. chicken livers
1/4 tsp. tarragon
2 eggs
1/4 c. cream
1 tsp. salt
1/4 tsp. pepper
1 1/2 T. brandy, optional

Preheat oven to 300º. In a heavy skillet, melt the butter. Add the onion and cook until soft (do not brown). Add the livers and cook thoroughly, stirring frequently. Carefully purée the cooked livers and onion in a food processor. Blend in the tarragon, eggs, cream, salt, pepper and brandy, if used.

Lightly oil a loaf pan and add the mixture. Cover tightly with foil. Place the loaf pan in a large roasting pan and add water to reach halfway up the sides of the loaf pan. Bake for 1 hour and 15 minutes. Allow to cool. Refrigerate.

Serve chilled with crusty French bread. Makes 8 to 12 servings.




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