Myra's Before-She-Kept-Kosher Pate
Yield
2 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
or margarine |
|
| 1 | pound |
chicken livers
|
|
| 1 | medium |
onions
minced |
|
| 2 | tablespoons |
brandy
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
or margarine |
|
| 453.6 | g |
chicken livers
|
|
| 1 | medium |
onions
minced |
|
| 3E+1 | ml |
brandy
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Melt ¼ cup butter in skillet over medium heat.
Add livers and onion and cook, stirring often, until livers are tender but still pink inside, about 5 minutes.
In blender or food processor blend liver-onion mixture until smooth, scrapping the sides occasionally.
In same skillet, melt the remaining butter, adding to liver-onion mixture with remaining ingredients, blending well.
Pour into small bowl or crock, cover and refrigerate for several hours or overnight.
