Myra’s Before-she-kept-kosher Pate
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers, Poultry | 2 | Servings | |
INGREDIENTS
| 3/4 | c | Butter or margarine |
| 1 | lb | Chicken livers |
| 1 | Onion, minced | |
| 2 | T | Brandy |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
INSTRUCTIONS
Melt 1/4 cup butter in skillet over medium heat. Add livers and onion and cook, stirring often, until livers are tender but still pink inside, about 5 minutes. In blender or food processor blend liver-onion mixture until smooth, scrapping the sides occasionally. In same skillet, melt the remaining butter, adding to liver-onion mixture with remaining ingredients, blending well. Pour into small bowl or crock, cover and refrigerate for several hours or overnight.
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Nutrition (calculated from recipe ingredients)
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Calories: 630
Calories From Fat: 605
Total Fat: 68.4g
Cholesterol: 10.2mg
Sodium: 831.8mg
Potassium: 100.8mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: 2.3g
Protein: <1g