Chicken Liver Pate
|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|
|Hard cooked egg||1 , chopped|
Combine livers, garlic, onion, wine and seasonings in 2-quart casserole.
Microwave at HIGH (100%) until meat is no longer pink, 5 to 8 minutes, stirring once.
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.