Name: Liver Pâté
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Chicken livers - 1 pound; Onion, thinly sliced - 1 medium; Butter, softened - ¾ cup; Chopped onion - ¼ cup; Cooking sherry - 3 tablespoons; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Ground mace - ⅛ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.