Ingredients for - Liver Pâté

1. Chicken livers 1 pound
2. Onion, thinly sliced 1 medium
3. Butter, softened ¾ cup
4. Chopped onion ¼ cup
5. Cooking sherry 3 tablespoons
6. Salt ¼ teaspoon
7. Ground black pepper ¼ teaspoon
8. Ground mace ⅛ teaspoon

How to cook deliciously - Liver Pâté

1 . Stage

Combine livers and sliced onion in a medium saucepan. Pour in about 3 cups water and bring to a boil. Reduce the heat to low, cover, and simmer until liver is tender, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and drain. Discard sliced onion, and remove and discard any hard portions of the livers.

2 . Stage

Process cooked livers in a food processor until smooth. Add butter, chopped onion, sherry, butter, salt, pepper, and mace; pulse to blend. Form mixture into a mound with lightly greased hands. Place onto a serving platter; cover and chill for 1 hour before serving.