Chicken Liver Pate With Whipping Cream Recipe
Ingredients
| Chicken livers | 1 Pound | |
| Onion | 1 Large | |
| Margarine | 2 Tablespoon (Fleischman's) | |
| Bay leaves | 2 | |
| Italian seasoning | 1⁄2 Teaspoon | |
| Whipping cream | 3 Tablespoon | |
| Melted butter | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1367 Calories from Fat 874
% Daily Value*
Total Fat 98 g151.4%
Saturated Fat 44.9 g224.7%
Trans Fat 2 g
Cholesterol 1726.1 mg575.4%
Sodium 1256.7 mg52.4%
Total Carbohydrates 35 g11.7%
Dietary Fiber 5.9 g23.5%
Sugars 16.6 g
Protein 81 g161.6%
Vitamin A 1051.4% Vitamin C 175.4%
Calcium 16.2% Iron 235.1%
*Based on a 2000 Calorie diet
Directions
Chop the onion, but not fine.
Melt margarine in frypan, add the onions and the whole chicken livers.
Add the seasoning and salt and pepper.
Fry until onions and livers are cooked.
Livers must have lost all their redness.
Remove the bay leaves, and put the mixture through a mincer, including margarine from frypan.
Mince fine into a bowl.
With an egg beater or whisk, mix in the cream and brandy until smooth.
Transfer mixture to a pate dish, spreading evenly.
Cover it with 1/8" of melted butter, and chill in refrigerator for at least 2 hrs.
Chef
