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Chicken Liver Pate

300 g chicken livers
1 tablespoon butter
12 teaspoon salt
12 teaspoon fresh ground black pepper
14 cup white onion, sliced
2 tablespoons minced garlic
1 -2 hard-boiled egg
1 tablespoon brandy
3 tablespoons hot water (as necessary)


Boil liver for about 10mins until done. Break liver into pieces. It should not have any red in it. Combine liver and rest of ingredients in blender in batches until thoroughly blended. If mixture is a bit stickier than you like, add 2 or 3 T of hot water and blend to preference. Chill pate in serving bowl for 2 hours with freshly ground pepper on top as garnishing.

Source: www.food.com