Chicken Liver Pate

1. 1

   Hard-boil eggs and cool.

2. 2

   Peel eggs and chill, covered, until ready to use.

3. 3

   Trim chicken livers and pat dry between paper towels.

4. 4

   Chop medium onions and garlic.

5. 5

   In a large heavy skillet cook chopped onions and garlic in oil over moderate heat, stirring, until golden, about 10 minutes.

6. 6

   Increase heat to moderately high and add chicken livers.

7. 7

   Cook mixture, stirring occasionally, until livers are cooked through but still barely pink inside, 5 to 8 minutes.

8. 8

   Transfer mixture to a bowl and cool.

9. 9

   Finely chop enough of small onion to measure 1/3 cup and in a food processor pulse together with 2 hard-boiled eggs until well blended.

10. 10

    Add liver mixture, Sherry or brandy, sugar, and salt and pepper to taste and blend until smooth.

11. 11

    Transfer pate to a small serving bowl and cool.

12. 12

    Chill pate, covered, at least 4 hours and up to 2 days.

13. 13

    Just before serving, separate yolk and white from remaining hard-boiled egg and force them separately through a coarse sieve onto pate.

14. 14

    Serve pate with toasts or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.