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Chicken liver pate

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Ingredients/Components

chicken livers - 12 oz
butter, softened - 3/4 c
chopped onion - 3 Tbsp
dry mustard - 1 tsp
salt - 1/4 tsp
nutmeg - 1/4 tsp
anchovy paste - 1/4 tsp
red pepper to taste - 1 item
clove to taste - 1 item
French bread, toasted or crackers - 1 item

How to make chicken liver pate:

Place livers in saucepan with enough water to cover. Bring to boil over medium-high heat. Simmer, covered, for 12 to 15 minutes until livers are firm but tender. Cool slightly for 15 minutes. Drain. Process until smooth. Add butter and process until fluffy. Add next 7 ingredients and process until blended. Place in terrine (serving dish). Chill, covered, until firm. Serve with French bread or crackers.

Recipe categories: Appetizers, Chicken, Chicken livers.

Rating:

3.3

Average rating: 3.3, total votes: 3

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