Butter Chicken Liver Pate Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Chicken livers | 1/2 pound | |
| Eggs | 2 | |
| Cream cheese | 1 , softened | |
| Parsley | 1 Tablespoon, finely chopped | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Cognac | 1 Tablespoon |
Directions
Heat butter in medium frypan.
Cook chicken livers, stirring occasionally, over medium heat 10 minutes or until tender; drain.
Chop livers and eggs in food grinder, blender, or food processor, a little at a time.
With wooden spoon, work cheese until light and fluffy.
Mix into liver mixture along with remaining ingredients.
Refrigerate several hours.
Cook chicken livers, stirring occasionally, over medium heat 10 minutes or until tender; drain.
Chop livers and eggs in food grinder, blender, or food processor, a little at a time.
With wooden spoon, work cheese until light and fluffy.
Mix into liver mixture along with remaining ingredients.
Refrigerate several hours.
Chef
