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Myra's Before-She-Kept-Kosher Pate

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Submitted by junebug19607

YIELD

2 servings

PREP

10 min

COOK

5 min

READY

15 min

Ingredients

¾ 177
CUP ML BUTTER
or margarine
1 453.6
POUND G CHICKEN LIVERS
1 1
MEDIUM MEDIUM ONIONS
minced
2 3E+1
TABLESPOONS ML BRANDY
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 389g (13.7 oz)
Amount per Serving
Calories 1070 70% from fat
 % Daily Value *
Total Fat 84g 129%
Saturated Fat 48g 242%
Trans Fat 0g
Cholesterol 1463mg 488%
Sodium 996mg 42%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 120g
Vitamin A 695% Vitamin C 17%
Calcium 6% Iron 163%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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