Pat'S Best Liver Pate Recipe
Ingredients
| Chicken livers | 1 Pound, trimmed and diced | |
| Bacon slices | 4 , fried lightly and chopped | |
| Onion | 1 Small, chopped | |
| Cream | 1⁄4 Cup (4 tbs) | |
| Eggs | 2 , beaten | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Parsley | 2 Tablespoon | |
| Sherry | 2 Tablespoon | |
| Cream | 1⁄4 Cup (4 tbs) (In Addition To Previous) | |
| Garlic powder | 1 Dash | |
| Nutmeg | 1 Dash | |
| Cumin | 1 Dash | |
| Mustard powder | 1 Dash |
Nutrition Facts
Serving size: Complete recipe
Calories 1225 Calories from Fat 365
% Daily Value*
Total Fat 40 g61.2%
Saturated Fat 15.6 g78%
Trans Fat 0.3 g
Cholesterol 2003 mg667.7%
Sodium 2985.1 mg124.4%
Total Carbohydrates 109 g36.4%
Dietary Fiber 3.3 g13.2%
Sugars 47.4 g
Protein 98 g195.4%
Vitamin A 1069.4% Vitamin C 217.1%
Calcium 40.9% Iron 249.9%
*Based on a 2000 Calorie diet
Directions
Blend first 4 ingredients in blender until smooth.
Mix in remaining ingredients in a bowl with the liver mixture.
Place in a greased pan in another pan of water.
Bake at 325°F for 1 1/2 hours or until a toothpick comes out clean.
Cool, then chill.
Turn out of pan and, if desired, press into a serving bowl.
Chef
