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Chicken Liver Pate

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Ingredients
  Chicken livers 1 Pound, rinsed and drained
  Garlic 2 Clove (10 gm), minced
  Onion 1 Small, chopped
  White wine/Water 2 Tablespoon
  Dried parsley flakes 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Hard cooked egg 1 , chopped
  Brandy 1 Tablespoon
Directions

Combine livers, garlic, onion, wine and seasonings in 2-quart casserole.
Cover.
Microwave at HIGH (100%) until meat is no longer pink, 5 to 8 minutes, stirring once.
Drain well.
Place cooked livers, egg and brandy in blender or food processor.
Puree until smooth.
Turn into serving dish and chill.
Pipe or spoon pate on melba toast, cherry tomatoes or celery sticks.

Recipe Summary

Cuisine: 
American
Method: 
Microwaving
Drink: 
Brandy

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