Chicken Liver Pate Recipe
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An easy, elegant appetizer.
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8 ounces butter
1 pound chicken livers, trimmed
1 small onion, finely chopped
1 clove garlic, minced
1/2 teaspoon dried thyme or marjoram
1/4 cup brandy, cognac or sherry
salt and pepper
:food processor, skillet
Cut 7 tablespoons butter into small pieces and refrigerate. Melt the remaining 1 tablespoon in a heavy skillet.
Add onion, cook 3 - 4 minutes, stirring occasionally. Salt and pepper livers and add to onions. Cook about 3 minutes each side, or until centers are just slightly pink. Don't overcook. Stir in garlic, herbs and brandy. Cook 3 minutes.
Let cool for several minutes, then put into food processor. With processor running, add butter a few pieces at a time. Process until smoothly pureed. Taste for seasoning.
Spoon into a bowl, cover and chill to firm up and develop flavor. Serve cold or at room temperature, on crackers, toast or crusty bread.
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