Flaming Walnut Pate Balls Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| Curry powder | 1/2 Teaspoon | |
| Green onion | 1/2 Cup (16 tbs), chopped | |
| Chicken livers | 2 Pound | |
| Seasoned salt | 1 | |
| Walnuts | 1 Cup (16 tbs), chopped | |
| Parsley | 2 Tablespoon, finely chopped | |
| Brandy | 1/3 Cup (16 tbs) | |
| Crackers or melba-toast rounds | ||
Directions
Heat 1/3 cup butter with curry powder in skillet until bubbly.
Add onion and chicken livers.
Cook over low heat until chicken livers lose their pinkness and are done.
Mash or sieve chicken liver mixture (or whirl smooth in blender), beating in 1/3 cup butter until smooth and well blended.
Taste and add seasoned salt as desired.
Refrigerate several hours or overnight.
When ready to serve, shape into balls (about 36) the size of a small walnut and roll in chopped walnuts.
Heat remaining 1/3 cup butter in a large skillet.
Add chicken-liver balls andcook quickly, shaking pan gently to turn and brown on all sides.
Add onion and chicken livers.
Cook over low heat until chicken livers lose their pinkness and are done.
Mash or sieve chicken liver mixture (or whirl smooth in blender), beating in 1/3 cup butter until smooth and well blended.
Taste and add seasoned salt as desired.
Refrigerate several hours or overnight.
When ready to serve, shape into balls (about 36) the size of a small walnut and roll in chopped walnuts.
Heat remaining 1/3 cup butter in a large skillet.
Add chicken-liver balls andcook quickly, shaking pan gently to turn and brown on all sides.
Chef
