Chicken-Liver Pate
Chicken-Liver Pate, a appetizers recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Chicken-Liver Pate
Ingredients
- 2/3 c Half&half
- 1 sm Onion, chopped
- 1 lb Chicken livers
- 1/4 c Flour
- 1 t Salt
- -dash hot pepper sauce 2 T Butter
- 1 Clove garlic, minced
- 2 Eggs
- 2 T Brandy
- 1/2 t Each, sage & thyme
Method
- -Chopped fresh parsley Grease well and lightly flour five 6-oz metal juice cans; set aside.
- In food processor or blender, whirl half&half, butter, onion and garlic until onion is chopped fine.
- Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce.
- Whirl until smooth and well blended.
- Pour mixture into cans to within 1 inch from top.
- Place cans in a 10-inch angel-food pan.
- Add 2 inches hot water to pan.
- Place on bottom rack in preheated 350 degree oven.
- Bake 1 hour or until pick inserted in certer comes out clean.
- Remove cans to rack to cool 30 minutes. with can opened cut around bottoms of cans and push bottoms through to unmold pates.
- Chill completely.
- Then roll in chopped parsley, wrap in plastic and again in foil.
- Can be refrigerated up to 1 week or frozen 3 weeks.
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