Liver Pate Recipe
Would you like to try a fabulous liver pate recipe? The liver pate is made with chicken which is easy to procure from any grocery store. My friends tried this liver pate the other day and they simply adored it. Do I need to say more?
Ingredients
Pate:
2 packages (8 ounces each) frozen chicken livers
1 can (10 1/2 ounces) condensed
cream of mushroom soup
1 cup chopped onion
2 eggs
1/4 cup milk
1/8 teaspoon pepper
1/8 teaspoon thyme, crushed
1/4 cup fine dry bread crumbs
Directions
In saucepan, cook frozen livers in boiling water 15 minutes or until done; drain.
In blender at high speed, beat soup, onion, eggs, milk, pepper, and thyme until smooth.
At low speed, gradually add livers and bread crumbs.
Pour into loaf pan (8x4x3 inches); place in shallow pan with 1-inch deep water.
Bake at 325°F. for 1 1/2 hours or until silver knife inserted in center comes out clean.
Refrigerate overnight.
In blender at high speed, beat soup, onion, eggs, milk, pepper, and thyme until smooth.
At low speed, gradually add livers and bread crumbs.
Pour into loaf pan (8x4x3 inches); place in shallow pan with 1-inch deep water.
Bake at 325°F. for 1 1/2 hours or until silver knife inserted in center comes out clean.
Refrigerate overnight.
