Chicken Liver Pate
|Chicken livers||1 Pound|
|Water||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Apple||1 Medium, chopped|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Cooking sherry||1⁄3 Cup (5.33 tbs)|
In saucepan, simmer chicken livers in water 2 to 3 minutes.
Drain and reserve 3/4 to 1 cup liquid.
In fry pan, cook livers in butter until brown.
Add apple, onion, garlic, thyme, marjoram, sherry and cooking liquid.
Simmer, uncovered, 15 minutes or until liquid is absorbed, stirring occasionally.
Grind finely in food chopper or puree in blender.
Add salt and pepper.
Serve with Melba toast or crackers.