Chicken Liver Pate Recipe
Ingredients
| Chicken livers | 1 pound, drained, rinsed | |
| Garlic | 2 Clove (5gm), minced | |
| Onion | 1 Small, chopped | |
| White wine or water | 2 Tablespoon | |
| Parsley flakes | 1/2 Teaspoon, dried | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 1 hard-cooked egg, chopped | ||
| Brandy | 1 Tablespoon | |
Directions
Combine livers, garlic, onion, wine and seasonings in 2-quart casserole.
Cover.
Microwave at HIGH (100%) until meat is no longer pink, 5 to 8 minutes, stirring once.
Drain well.
Place cooked livers, egg and brandy in blender or food processor.
Puree until smooth.
Turn into serving dish and chill.
Pipe or spoon pate on melba toast, cherry tomatoes or celery sticks.
Cover.
Microwave at HIGH (100%) until meat is no longer pink, 5 to 8 minutes, stirring once.
Drain well.
Place cooked livers, egg and brandy in blender or food processor.
Puree until smooth.
Turn into serving dish and chill.
Pipe or spoon pate on melba toast, cherry tomatoes or celery sticks.
Chef
