Chicken Liver Pate(Splurge)

1. 1

   Saute onions in 8 teaspoons of butter until golden (about 5 minutes).

2. 2

   Add mushrooms and chicken livers; cook, stirring occasionally, until livers are tender, about 5 minutes.

3. 3

   Remove from heat.

4. 4

   Add rest of butter, salt and peppers.

5. 5

   Stir until butter melts.

6. 6

   Then divide into 4 equal parts.

7. 7

   In blender, at high speed, puree liver mixture, one part at a time, adding 2 of the egg quarters to each part.

8. 8

   Turn into bowl, add nuts and mix well.

9. 9

   Refrigerate for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.