Cindy's Mother's Pate

Cindy's Mother's Pate
Contributed by: Cindy and Carl Lorusso
  • 1 lb chicken livers
  • 1 med onion, coarsely chopped
  • 1/2 cup milk
  • 3/4 cup butter
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 tsp dry mustard
  • 1/8 tsp cloves
  • 1/4 tsp pepper
  • pinch of thyme
  • 1/4 cup sherry or brandy

Trim livers and place in a bowl with the onions.

Add milk and refrigerate overnight.

Drain well, and sauté in oil until tender (10 min) and allow to cool.

Process in food processor to a smooth paste, add butter cream and seasonings and blend.

Add sherry or brandy. Pour into a mold and refrigerate until firm.

Serve with melba toast.

  • Yields: one 9 x 4 loaf
  • Preparation Time: 30 minutes, not including overnight soak and 3 - 4 hours chilling time.
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