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Country Liver Pate

Western.Chefs's picture
Ingredients
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Chicken livers 1 Pound
  Medium mushrooms 1⁄2 Pound
  Minced green onions 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Dry white wine 1⁄2 Cup (8 tbs)
  Hot pepper sauce 1⁄8 Teaspoon
  Melba toast 6
Directions

1. In 10-inch skillet over medium-high heat, melt 4 tablespoons butter or margarine ( 1/2 stick); stir in chicken livers, mushrooms, green
onions, salt, and garlic; cook until livers are lightly browned but still pink inside, about 5 minutes. Stir in wine and hot-pepper sauce; cover and simmer 5 minutes.
2. In blender at medium speed or in food processor with knife blade attached, blend chicken-liver mixture and remaining 1/2 cup butter or margarine (1 stick) until smooth, stopping blender occasionally and scraping sides with rubber spatula. (Mixture will be thin.)
3. Pour mixture into 3-cup crock or small bowl; cover and refrigerate 3 hours or until mixture is firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chicken

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