Chicken Liver Pate
|Onion||1 Medium, cut in eighths|
|Melted chicken fat||1⁄4 Cup (4 tbs)|
|Chicken livers||1⁄2 Pound|
|Red wine||1 Tablespoon|
|Hard cooked eggs||2|
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.