Chicken Liver Pate

1. 1

   Remove membranes (stringy, fatty pieces) of the livers.

2. 2

   Melt 2/3 of the butter in a skillet over medium heat.

3. 3

   Add the onions; cook for 2 to 3 minutes (don't burn) until soft.

4. 4

   Add the livers; cook until pink inside, 2 to 3 minutes.

5. 5

   Put mixture in a bowl previously rubbed with garlic clove.

6. 6

   Add the allspice.

7. 7

   Blend in food processor or blender, adding the sherry, then beat in the remaining butter and cream; check the seasoning.

8. 8

   Put in dish; chill.

9. 9

   If keeping, you can put some melted butter on the top. Serves 6.

* Per serving · 4 servings · Values may vary.

No additional tips available.