Crepes With Chicken Liver Pate
|Chicken livers||1⁄2 Pound|
|Eggs||2 , hard-cooked|
|Cream cheese||6 Ounce, soft|
|Finely chopped parsley||1 Tablespoon|
|Melted butter||1 Tablespoon|
Heat butter in frying pan.
Add chicken livers and cook, stirring occasionally, over medium heat for 10 minutes or until tender.
Chop livers and eggs in a food grinder or blender (add a little at a time).
With spoon, work cream cheese until light and fluffy.
Mix cheese into liver mixture along with all remaining ingredients except melted butter.
Put 2 spoonfuls along the center of each crepe; roll and turn seam side down in a buttered baking dish.
Brush with melted butter and bake at 375Â°F for 15 to 20 minutes.
These may be served hot as a first course or sliced and served cold as an hors d'oeuvre.