Chicken Liver Pate
|Onions||250 Gram, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Chicken livers||500 Gram (Use Fresh)|
|Eggs||3 , hard-boiled and chopped|
|Butter||125 Gram, softened|
|Ground cloves||1⁄4 Teaspoon|
|Ground mace||1⁄2 Teaspoon|
|Hot toast||4 (For Serving)|
Fry onion and garlic in 250 g (8 oz) butter until soft.
Trim chicken livers of threads and gall and chop into 2.5 cm (1-inch) pieces.
Add to the cooked onion and fry slowly until firm but still pink inside.
Remove from heat and stir in eggs and softened butter.
Add cognac, salt and pepper to taste, cloves and mace.
Rub through a sieve or blend well in an electric blender.
Serve with hot toast.
Serving size: Complete recipe
Calories 3955 Calories from Fat 3067
% Daily Value*
Total Fat 348 g535.4%
Saturated Fat 205.5 g1027.5%
Trans Fat 0.3 g
Cholesterol 3165.9 mg1055.3%
Sodium 1560.2 mg65%
Total Carbohydrates 89 g29.8%
Dietary Fiber 7.1 g28.5%
Sugars 15.6 g
Protein 120 g240.9%
Vitamin A 1310.4% Vitamin C 187.7%
Calcium 36.7% Iron 297.2%
*Based on a 2000 Calorie diet