07 August, 1993

Maureen's Chicken Liver Pâté | Cotton Belles Delectables

Maureen frequently serves this Chicken Liver Pâté at dinner parties and she says it's very easy to make.

Maureen's Chicken Liver Pâté ingredients
Makes 6 cups
1 cup butter
1 small onion, chopped
1-lb chicken livers
1.5 cups chicken broth (divided use)
2 Tbsp sweet Sherry
1/2 tsp paprika
1/8 tsp allspice
1/2 tsp salt
Dash of Tabasco Sauce
1 garlic bud, minced
1/2 cup Bourbon
1 envelope plain gelatin
1 cup finely chopped walnuts

For serving

Melt butter in skillet; add onion and chicken livers. Sauté about 10 minutes, stirring frequently.

Add 3/4 cup of the chicken broth, the Sherry, paprika, allspice, salt, Tabasco and garlic; cook 5 minutes more. Remove from heat and add Bourbon.

Soften the gelatin in remaining 3/4 cup of chicken broth and dissolve over boiling water.

Put chicken liver mixture in electric blender and blend briefly until smooth.

Remove from blender, stir in chopped walnuts and dissolved gelatin. Turn into 6-cup mold and chill until firm.

Serve with crackers.

Maureen A. contributed her recipe to Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 13.

Page Last Updated 19 April 2015

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