🫙 From the Spice Rack
Myra's Before-She-Kept-Kosher Pate
3/4 c Butter or margarine 1 lb Chicken livers 1 md Onion, minced 2 tb Brandy 1/4 ts Salt 1/8 ts Pepper Melt 1/4 cup butter in skillet over medium heat. Add livers and onion and coo...
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Ingredients6 items
Ingredients
- 3/4c butter or margarine
- 1lbchicken livers
- 1md onion, minced
- 2tb brandy
- 1/4ts salt
- 1/8ts pepper
Directions
- 1
3/4 c Butter or margarine 1 lb Chicken livers 1 md Onion, minced 2 tb Brandy 1/4 ts Salt 1/8 ts Pepper Melt 1/4 cup butter in skillet over m
- 2
Add livers and onion and cook, stirring often, until livers are tender but still pink inside, about 5 minutes
- 3
In blender or food processor blend liver-onion mixture until smooth, scrapping the sides occasionally
- 4
In same skillet, melt the remaining butter, adding to liver-onion mixture with remaining ingredients, blending well
- 5
Pour into small bowl or crock, cover and refrigerate for several hours or overnight.