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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My family loves this spread with cracker. But I've also put it to use as a sandwich filling with lettuce and tomato. Roberta Wolff, Waltham, Massachusetts Ingredients:
1 pound chicken livers |
1 small onion, chopped |
1/3 cup rendered chicken fat or canola oil |
1/2 pound fresh mushrooms, quartered |
2 hard-cooked eggs, quartered |
1 to 2 tablespoons sherry or chicken broth |
3/4 teaspoon salt |
1/4 teaspoon pepper |
melba rounds or assorted crackers |
Directions:
1. In a large skillet, saute chicken livers and onion in chicken fat for 10 minutes or until livers are no longer pink. Transfer to a food processor; cover and process until chicken livers are coarsely chopped.
2. Add the mushrooms, eggs, 1 tablespoon sherry, salt and pepper. Cover and process until smooth, adding more sherry or broth if needed for pate to reach desired consistency.
3. Transfer to a bowl. Cover and refrigerate for at least 3 hours. Serve with melba rounds or assorted crackers. Yield: 12 servings.
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