Chicken Liver Pate With Whipping Cream
|Chicken livers||1 Pound|
|Margarine||2 Tablespoon (Fleischman's)|
|Italian seasoning||1⁄2 Teaspoon|
|Whipping cream||3 Tablespoon|
|Melted butter||3 Tablespoon|
Cut membrane off livers with scissors.
Chop the onion, but not fine.
Melt margarine in frypan, add the onions and the whole chicken livers.
Add the seasoning and salt and pepper.
Fry until onions and livers are cooked.
Livers must have lost all their redness.
Remove the bay leaves, and put the mixture through a mincer, including margarine from frypan.
Mince fine into a bowl.
With an egg beater or whisk, mix in the cream and brandy until smooth.
Transfer mixture to a pate dish, spreading evenly.
Cover it with 1/8" of melted butter, and chill in refrigerator for at least 2 hrs.