Liver Pate

1. 1

   Saute onion in butter until transparent.

2. 2

   Remove onion and add livers.

3. 3

   Saute slowly until just cooked through, but not brown. Remove livers from butter and cool.

4. 4

   Reserve butter.

5. 5

   Mash livers with fork or sturdy pastry blender.

6. 6

   Mash or grind egg.

7. 7

   Combine mashed livers, eggs, onion and butter.

8. 8

   Add just enough salad dressing to make a firm paste. Form into ball and refrigerate. Serve with miniature rye slices or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.