Title: Chicken Liver Pate
Categories: None
Yield: 1 Servings

2 tb Unsalted butter
3 sm Onions; chopped
3 Cloves garlic; minced
1 1/2 lb Chicken livers; trimmed
4 Hard-boiled eggs; chopped
1/4 ts Nutmeg
3/4 ts Allspice
1/3 c Brandy
1/2 c Plus 3 Tbs. unsalted butter;
-melted

Prep: 15 min, Cook: 10 min, plus refrigeration time.

Melt butter in a heavy nonstick skillet over medium heat. Saut‚ onions and
garlic about 4 minutes, stirring until onions soften. Stir in livers and
cook 3-4 minutes, stirring until livers are browned and just cooked
throughout. Transfer mixture to a food processor or blender. Add chopped
eggs and spices and process until finely chopped. With motor running, add
brandy and melted butter and process until smooth. Transfer mixture into a
serving bowl. Cover and refrigerate until firm. Serve with melba toast and
vegetable sticks, if desired.

This recipe serves 8 people. Because this recipe is for a particular size
pan, it adjusts the number of servings only in multiples of 8.

Posted to recipelu-digest by molony on Feb 04, 1998