Chicken Liver Pate

1. 1

   Melt 1/2 cup butter or margarine in saucepan.

2. 2

   Add chicken livers, onions, curry powder, paprika, salt and pepper.

3. 3

   Cover and cook over low heat for eight minutes.

4. 4

   Blend mixture in electric blender or food processor until smooth.

5. 5

   Add the cognac and remaining butter and blend in.

6. 6

   Chill until firm either in a terrine or mold the mixture into the shape of a pineapple and completely cover with the sliced olives.

7. 7

   Cap with a fresh pineapple top, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.