Liver Pâté

Name: Liver Pâté
Total time: 100
Yield: 16
Ingredients: 1 pound chicken livers; 1 medium onion, thinly sliced; 0.75 cup butter, softened; 0.25 cup chopped onion; 3 tablespoons cooking sherry; 0.25 teaspoon salt; 0.25 teaspoon ground black pepper; 0.125 teaspoon ground mace

Recipe by William Uncle Bill Anatooskin from allrecipes.com

Appetizer 2 Hr. 40 Mins.

Ingredients

16 servings

•

1 pound chicken livers
•

1 medium onion, thinly sliced
•

0.75 cup butter, softened
•

0.25 cup chopped onion

•

3 tablespoons cooking sherry
•

0.25 teaspoon salt
•

0.25 teaspoon ground black pepper
•

0.125 teaspoon ground mace

Instructions

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.
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.