Chicken Liver Pate Recipe
this chicken liver pate recipe is prepared with chicken livers, creamed and flavored with parsley and spices. Stir fried and minced along with eggs and onions and combined with paprika, nutmeg, mustard and heavy cream, the chicken liver pate is chilled and best served on crisp melba toasts for breakfast or as appetizers.
Ingredients
| Chicken livers | 1 Pound | |
| Butter | 2 Tablespoon | |
| 2 hard-cooked eggs | ||
| Onion | 1 Small | |
| 3 or 4 sprigs of parsley | ||
| Heavy cream | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| 1/4 tsp. nutmeg or marjoram | ||
| Pepper | 1/8 Teaspoon | |
Directions
Rinse chicken livers with cold water and dry on absorbent paper.
Melt the butter in a skillet and add the livers.
Stir fry slowly 5 to 10 minutes or until livers are gently cooked through.
Remove from heat and cool.
Lift livers into a bowl with a slotted spoon and reserve drippings.
Finely grind or mince livers, eggs, onion and parsley, and set aside.
Stir remaining ingredients into the reserved drippings and scrape over the liver mixture.
Mix thoroughly and press into a small oiled loaf pan or 3 cup mold.
Chill for about 4 hours to allow flavors to blend.
Cut into 10 to 12 servings and serve with melba toast.
Melt the butter in a skillet and add the livers.
Stir fry slowly 5 to 10 minutes or until livers are gently cooked through.
Remove from heat and cool.
Lift livers into a bowl with a slotted spoon and reserve drippings.
Finely grind or mince livers, eggs, onion and parsley, and set aside.
Stir remaining ingredients into the reserved drippings and scrape over the liver mixture.
Mix thoroughly and press into a small oiled loaf pan or 3 cup mold.
Chill for about 4 hours to allow flavors to blend.
Cut into 10 to 12 servings and serve with melba toast.
Chef
