| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Spanish |
|
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 3 |
c |
Spanish onions — chopped |
| 1 |
lb |
Chicken livers |
| 2 |
|
Hard-boiled eggs |
| 1/4 |
c |
Fresh parsley — chopped |
| 1/4 |
c |
Mayonnaise |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Worcestershire sauce |
| 2 |
tb |
Fresh parsley — chopped |
INSTRUCTIONS
Melt butter in large heavy skillet. Add onions and chicken livers and
saute, stirring until livers are lightly browned. Cool slightly, and drain
off any juices. Combine liver and onions with eggs and parsley in a food
processor. Blend until smooth. Mix in mayonnaise, salt, pepper, and
Worcestershire sauce. Pour pate mixture into bowl. Chill overnight. Garnish
with additional parsley.
Recipe By : Elizabeth Powell
From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04
~0600
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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