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Aunt Shirley's Liver Pate
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3/4 cup butter, divided
1-1/4 pounds chicken livers, halved
1/4 cup chopped onion
2 teaspoons Worcestershire sauce
1 tablespoon minced fresh parsley
1/4 cup sliced pimiento-stuffed olives
Additional parsley, optional
Crackers
In a large skillet, melt 1/2 cup butter. Add chicken livers, onion, Worcestershire
sauce and parsley. Saute over medium heat for 6-8 minutes or until chicken is no
longer pink. Remove from the heat; cool for 10 minutes. Transfer to a blender;
process until smooth. Melt the remaining butter; cool to lukewarm. Add to blender
and process until blended. Pour into a 2-1/2-cup mold that has been lined with
plastic wrap. Cover and chill for 8 hours or overnight. Before serving, unmold
pate onto a chilled plate. Press olives on top of pate; garnish with parsley if
desired. Serve with crackers.
Yield: 8-10 servings (2-1/4 cups).
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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |