Heavy Cream Chicken Liver Pate
|Chicken livers||1 Pound|
|Melted butter||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Onion||1⁄2 Small, chopped|
|Garlic||1⁄2 Clove (2.5 gm), chopped|
|Dry mustard||1 Teaspoon|
|Steamed soy sprouts||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
Put livers in saucepan and cover with water.
Bring to boil; reduce heat and simmer, covered, until tender, about 10 minutes.
Put livers in blender with all ingredients.
Blend until smooth.
Pack into crock and refrigerate, covered, for 24 hours.
Use as a spread on toast or as stuffing for raw mushrooms or celery.