Chicken-Liver Pate

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Time to Prepare this Recipe 120 minutes Prep: 20 minutes Cook: 60 minutes
Calories Per Serving and Nutrition Information 314 calories per serving view nutrition facts
# of servings this recipe makes 5 servings suggest servings
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Ingredients

2/3 cup cream, half and half
1 small onion chopped
1 pound chicken livers
1/4 cup flour, all-purpose
1 teaspoon salt
1 dash red hot pepper sauce (eg. Tabasco)
2 tablespoons butter
1 clove garlic minced, minced
2 large eggs
2 tablespoons brandy
1/2 teaspoon sage
1/2 teaspoon thyme
1 x parsley leaves chopped fresh

Directions

Grease well and lightly flour five 6-ounce metal juice cans; set aside.

In food processor or blender, whirl half and half, butter, onion and garlic until onion is chopped fine.

Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce.

Whirl until smooth and well blended.

Pour mixture into cans to within 1 inch from top.

Place cans in a 10-inch angel-food pan.

Add 2 inches hot water to pan.

Place on bottom rack in preheated 350 degree oven F.

Bake 1 hour or until pick inserted in certer comes out clean.

Remove cans to rack to cool 30 minutes.

With can opened cut around bottoms of cans and push bottoms through to unmold pates.

Chill completely.

Then roll in chopped parsley, wrap in plastic and again in foil.

Can be refrigerated up to 1 week or frozen 3 weeks.

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Nutrition Facts

Serving Size 179g
Amount per Serving
Calories 314 46% of calories from fat
% Daily Value*
Total Fat 16.0g25%
 Saturated Fat 8.0g38%
 Trans Fat 0.0g
Cholesterol 621mg207%
Sodium 629mg26%
Total Carbohydrate 9.0g3%
 Dietary Fiber 0.0g2%
 Sugars 1.0g
Protein 28.0g56%
Vitamin A 268%  Vitamin C 7%
Calcium 6%  Iron 69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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