Pate With Chicken Livers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers, Chicken | 30 | Servings | |
INGREDIENTS
| 1 | lb | Chicken liver |
| 1/2 | lb | Butter |
| 1 | Onion | |
| 1/4 | t | Nutmeg |
| 1/4 | t | Cloves, ground |
| Salt & pepper, to taste | ||
| Wine, white dry | ||
| 1 | ds | Tabasco sauce |
INSTRUCTIONS
Put liver in a baking dish and add butter. Bake at 350 F. until done. Cool liver. Grind liver and onion. Mix liver, butter and onion, nutmeg and cloves. You may need to add a bit more melted butter to make it spreadable. Add salt and pepper. Add wine to the liver, to moisten. Add a dash of Tabasco. Place in a terrine and allow to chill overnight. Garnish and serve. The Texas Cookbook Mary Faulk Koock Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 06 NOV 1995 105654 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 101.5mg
Sodium: 16.3mg
Potassium: 72.5mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 4g