Chicken-Liver Pate
Yield
5 servingsPrep
20 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
light cream (half&half)
|
|
| 1 | small |
onions
chopped |
|
| 1 | pound |
chicken livers
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 2 | tablespoons |
butter
|
|
| 1 | clove |
garlic
minced, minced |
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
brandy
|
|
| ½ | teaspoon |
sage
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | x |
parsley leaves
chopped fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
light cream (half&half)
|
|
| 1 | small |
onions
chopped |
|
| 453.6 | g |
chicken livers
|
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 3E+1 | ml |
butter
|
|
| 1 | clove |
garlic
minced, minced |
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
brandy
|
|
| 2.5 | ml |
sage
|
*
|
| 2.5 | ml |
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℉ (180℃) 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.
