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Chicken Liver Pate'CHICKEN LIVER PATE
Printed from COOKS.COM
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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.
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