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Butter Chicken Liver Pate

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Ingredients
  Butter 2 Tablespoon
  Chicken livers 1⁄2 Pound
  Hard cooked eggs 2
  Cream cheese 3 Ounce, softened (1 Package)
  Finely chopped parsley 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cognac 1 Tablespoon
Directions

Heat butter in medium frypan.
Cook chicken livers, stirring occasionally, over medium heat 10 minutes or until tender; drain.
Chop livers and eggs in food grinder, blender, or food processor, a little at a time.
With wooden spoon, work cheese until light and fluffy.
Mix into liver mixture along with remaining ingredients.
Refrigerate several hours.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Ingredient: 
Chicken
Interest: 
Party

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