Chicken Liver Pasti (Pâté)

1. 1

   In a medium size saucepan, add water, chicken livers, sliced onion and bring to boil.

2. 2

   The onion used in cooking the chicken livers absorbs and reduces the liver odor.

3. 3

   Reduce heat, cover and simmer for 20 minutes.

4. 4

   When cooked, drain, remove onions and discard.

5. 5

   Cut away any hard muscle portions of the liver and discard.

6. 6

   In a food processor or blender, add liver and Sherry and process until smooth.

7. 7

   Add 1/4 cup of finely chopped onion, butter, salt, pepper, mace and blend well.

8. 8

   Remove pate from food processor, form into a ball using 2 large spoons and place on a serving plate or platter.

9. 9

   Refrigerate for 1 hour to chill.

10. 10

    Serve with thinly sliced brown bread, rye crisp, crackers or chips.

11. 11

    Refrigerate any unused portion.

* Per serving · 4 servings · Values may vary.

No additional tips available.