Active No-Carber Forums

barb0324 · Guest

CHICKEN LIVER PATE
Printed from COOKS.COM

--------------------------------------------------------------------------------

1/2 c. finely chopped onion
1/2 c. plus 2 tbsp. butter, divided
1/4 lb. fresh mushrooms, sliced (can be deleted)
1/4 lb. chicken livers
1 1/2 tsp. seasoned salt
1 tsp. lemon juice
Dash of pepper
Dash of cayenne pepper
2 hard-cooked eggs, quartered
1/4 c. halved shelled pistachio nuts (coud use macademia nuts)

Saute onion in 1/2 cup butter until golden, about 5 minutes. Add mushrooms and chicken livers; cook, stirring occasionally, until chicken livers are tender, about 5 minutes. Remove from heat. Add rest of butter, seasoned salt, lemon juice, pepper and cayenne. Stir until butter melts. Then divide mixture into 4 parts.
In electric blender at high speed, puree the chicken liver mixture, one part at a time, adding 2 of the hard-cooked egg quarters to each part. Turn into bowl. Add nuts, mixing well. Refrigerate 30 minutes.

On sheet of wax paper or foil, shape pate mixture into a mound. Wrap the pate mound and refrigerate it overnight.

Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

Oh boy!
The one time I could eat liver as a kid was as Pate! My Grandmother's to be precise. A few months ago I made some for my Father as my Grandma is now gone. I used a recipe from Cooks but it was slighty different. Mine didn't have the cayene pepper or lemon juice, which sounds really good!