Description
A great appetizer for New Year’s Day and the Rose Bowl Parade. Serve with thinly sliced brown bread, rye crisp, crackers or chips.
Ingredients
- 3 cups water
- 1 pound chicken liver
- 1 onion, thinly sliced
- ¼ cup chopped onion
- 3 tablespoons cooking sherry
- ¾ cup butter, softened
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground mace
Instructions
- In a medium saucepan
- combine water
- chicken livers
- and sliced onion. Bring to a boil
- reduce heat to low
- and cover. Simmer for about 20 minutes
- or until liver is cooked and tender. Remove from heat
- drain
- and discard onions. Also remove and discard any hard portions of the liver.
- Place cooked livers in a blender or food processor
- and process until smooth. Add chopped onion
- sherry
- butter or margarine
- salt
- black pepper
- and mace; pulse to blend. With hands lightly greased
- form pate mixture into a mound
- and place on a serving platter. Chill for 1 hour before serving.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 1 hr 45 mins
Servings: 16