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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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No one has to know how quick this recipe is to put together. This pate' is perfect for an elegant dinner party or casual get-together. Serve with French bread or crackers. It freezes well, but bring to room temperature before serving. Ingredients:
1 lb chicken liver |
chicken broth |
2 teaspoons salt |
1 pinch cayenne pepper (ground red pepper) |
3/4 teaspoon dry mustard (colman's original english mustard is my favorite) |
1/4 teaspoon ground allspice |
1/4 teaspoon white pepper |
2 tablespoons minced onions |
1/2 cup butter, softened (1 stick) |
2 tablespoons dry sherry |
Directions:
1. Cover chicken livers with chicken broth and bring to a boil in a medium saucepan. Reduce heat. Simmer 20 minutes, covered, until cooked. Drain well.
2. Place chicken livers in bowl of food processor with remaining ingredients, except sherry. Blend well. Fold in sherry.
3. Pack mixture into a crock. Chill. Bring to room temperature before serving.
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