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Chicken Liver Pate

Chicken liver pate can be spread over toasted french bread or bread rolls and served as a starter or appetizer. Made with chicken liver cooked with onions and flavored with red wine, this chicken liver pate is quite savory.
Ingredients
  Onion 1 Medium, cut in eighths
  Melted chicken fat 1⁄4 Cup (4 tbs)
  Chicken livers 1⁄2 Pound
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Red wine 1 Tablespoon
  Hard cooked eggs 2
Directions

Chop onion in MINI BLEND container.
Saute onion and chicken livers in chicken fat.
Put sauteed onion and livers, seasonings, wine and whites of the eggs into the Osterizer container, cover and process at BLEND until smooth, using rubber spatula to aid in processing.
Put egg yolks into MINI BLEND container and chop fine to garnish.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Interest: 
Gourmet
Servings: 
1

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4.20357
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1077 Calories from Fat 750

% Daily Value*

Total Fat 83 g128%

Saturated Fat 25.2 g126.2%

Trans Fat 0.1 g

Cholesterol 1316.9 mg439%

Sodium 2270.5 mg94.6%

Total Carbohydrates 21 g7.1%

Dietary Fiber 3.6 g14.3%

Sugars 10.1 g

Protein 55 g110.1%

Vitamin A 515.9% Vitamin C 93.1%

Calcium 12.4% Iron 123.3%

*Based on a 2000 Calorie diet

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Chicken Liver Pate Recipe