Chicken Liver Pate
|Chicken livers||1 Pound|
|Hard cooked eggs||2|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
Rinse chicken livers with cold water and dry on absorbent paper.
Melt the butter in a skillet and add the livers.
Stir fry slowly 5 to 10 minutes or until livers are gently cooked through.
Remove from heat and cool.
Lift livers into a bowl with a slotted spoon and reserve drippings.
Finely grind or mince livers, eggs, onion and parsley, and set aside.
Stir remaining ingredients into the reserved drippings and scrape over the liver mixture.
Mix thoroughly and press into a small oiled loaf pan or 3 cup mold.
Chill for about 4 hours to allow flavors to blend.
Cut into 10 to 12 servings and serve with melba toast.