Individual Liver Pâte On Toast Rounds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup plus 2 tablespoons butter or margarine, divided |
1/2 cup finely chopped onion |
1/4 pound chicken livers |
1/4 pound fresh mushrooms, sliced |
1 1/2 teaspoons seasoned salt |
dash of pepper |
dash of red pepper |
1 teaspoon lemon juice |
2 hard-cooked eggs, quartered |
1 (2 1/4-ounce) package pistachio nuts, chopped |
Directions:
1. Melt 1/2 cup butter in a large skillet; add onion, and sauté until golden brown. Add chicken livers and mushrooms. Cook, stirring frequently, 5 minutes or until livers are tender. Add remaining butter, seasoned salt, pepper, and lemon juice; stir until butter melts. Cool.
2. Divide mixture into 4 equal portions. Combine 1 portion of liver mixture with 2 egg quarters in container of an electric blender; process until very smooth. Transfer to a mixing bowl. Repeat procedure with remaining portions of mixture, blending each portion separately. Stir nuts into liver mixture, and mix well.
3. Press pâté in miniature molds. Cover and chill 8 hours or overnight; unmold. Serve on melba toast rounds.
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