| Chicken Liver Pate 3
1 pound of chicken livers
1/4 pound of margarine
6 tablespoons of mayonnaise
1/2 teaspoon of salt
1/4 teaspoon of thyme
2 small onions, chopped
3 hard-boiled eggs
1 clove garlic, minced
1/4 teaspoon of pepper
1/4 teaspoon of marjoram |
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Sauté the livers, onions and garlic in melted margarine. Cook for about 5 minutes. Add seasonings, bring to boil, reduce heat and simmer until livers are done. Put mixture in blender and add mayonnaise a little at a time until mixture is smooth. Chill in refrigerator for a day and serve with mild flavored crackers. Chicken Liver Pate
8 ounces of butter
2 tablespoons of chicken livers, trimmed
8 tablespoons of hot chicken stock
8 tablespoons of whipping cream
Seasoning to taste
Several pinches of mixed herbs
4-6 ounces of melted butter to coat
Melt the 8 ounces butter in a large frying pan and toss the trimmed liver in, cook until just tender. Put into the blender with the hot stock and remaining ingredients. Switch on and leave until a smooth pate. Scoop out of blender, put into a dish and cover with melted butter. Refrigerate. |
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