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Snow Capped Pate

Ingredients
  Onion 1⁄2 Cup (8 tbs), chopped
  Garlic 1 Clove (5 gm), crushed
  Butter 1⁄4 Cup (4 tbs)
  Chicken livers 1 Pound, thawed (Fresh Or Frozen)
  All purpose flour 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon, crushed
  Pepper 1 Dash
  Dry sherry 2 Tablespoon
  Cream cheese 6 Ounce, cut into cubes (2 Package)
  Milk 3 Tablespoon
  Stemmed parsley sprigs 1⁄2 Cup (8 tbs)
  Pecans 1⁄2 Cup (8 tbs)
Directions

Cook onion and garlic in butter till tender.
Add livers; cook, covered, over low heat till no longer pink, about 7 to 8 minutes.
Stir in flour, salt, thyme, and pepper.
Add sherry; cook and stir 1 minute.
Transfer to blender container; blend till smooth.
Mold in small greased bowl; chill.
Unmold.
Add cream cheese and milk to blender container; blend smooth.
Spread cream cheese mixture over mold.
Chill till serving time.
Put parsley and pecans in blender container; blend till chopped.
Sprinkle atop pate.
Chill.
Serve with assorted crackers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Blending
Dish: 
Dry Curry
Ingredient: 
Butter
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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4.225
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 533 Calories from Fat 381

% Daily Value*

Total Fat 44 g67.4%

Saturated Fat 18.5 g92.4%

Trans Fat 0.1 g

Cholesterol 469.4 mg156.5%

Sodium 412.4 mg17.2%

Total Carbohydrates 12 g3.9%

Dietary Fiber 3.1 g12.4%

Sugars 3.7 g

Protein 25 g50.3%

Vitamin A 320.2% Vitamin C 104%

Calcium 13.3% Iron 73.3%

*Based on a 2000 Calorie diet

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Snow Capped Pate Recipe