Aunt Shirley's Liver Pate |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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While living in San Francisco, I developed this recipe to serve at our many get-togethers with friends. Now my nieces and nephews request my liver pate at family gatherings. Ingredients:
3/4 cup butter, divided |
1-1/4 pounds chicken livers, halved |
1/4 cup chopped onion |
2 teaspoons worcestershire sauce |
1 tablespoon minced fresh parsley |
1/4 cup sliced pimiento-stuffed olives |
additional parsley, optional |
crackers |
Directions:
1. In a large skillet, melt 1/2 cup butter. Add the chicken livers, onion, Worcestershire sauce and parsley. Saute over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; cool for 10 minutes.
2. Transfer to a blender; process until smooth. Melt the remaining butter; cool to lukewarm. Add to blender and process until blended.
3. Pour into a 2-1/2-cup mold that has been lined with plastic wrap. Cover and chill for 8 hours or overnight.
4. Before serving, unmold pate onto a chilled plate. Press olives on top of pate; garnish with parsley if desired. Serve with crackers. Yield: 8-10 servings (2-1/4 cups).
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