Heavy Cream Chicken Liver Pate Recipe
Ingredients
1 lb. chicken livers
1/2 cup melted butter
1/4 cup heavy cream
3 tbsp. brandy
1/2 small onion, chopped
1/2. garlic clove, chopped
1/4 tsp. allspice
1 tsp. dry mustard
1/2 cup steamed soy sprouts
1 tsp. salt freshly-ground pepper
Directions
Put livers in saucepan and cover with water.
Add salt.
Bring to boil; reduce heat and simmer, covered, until tender, about 10 minutes.
Drain.
Put livers in blender with all ingredients.
Blend until smooth.
Pack into crock and refrigerate, covered, for 24 hours.
Use as a spread on toast or as stuffing for raw mushrooms or celery.
Add salt.
Bring to boil; reduce heat and simmer, covered, until tender, about 10 minutes.
Drain.
Put livers in blender with all ingredients.
Blend until smooth.
Pack into crock and refrigerate, covered, for 24 hours.
Use as a spread on toast or as stuffing for raw mushrooms or celery.
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