pate with chicken livers

30 Servings
1 pounds Chicken liver
½ pounds Butter
1 medium Onion
¼ teaspoon Nutmeg
¼ teaspoon Cloves, ground
  Salt & pepper; to taste
  Wine, white, dry
1 dash Tabasco sauce
  The Texas Cookbook
  Mary Faulk Koock Submitted By SAM WARING

Put liver in a baking dish and add butter. Bake at 350 F. until done. Cool liver. Grind liver and onion. Mix liver, butter and onion, nutmeg and cloves. You may need to add a bit more melted butter to make it spreadable. Add salt and pepper. Add wine to the liver, to moisten. Add a dash of Tabasco. Place in a terrine and allow to chill overnight. Garnish and serve.

<SAM.WARING@...> On MON, 06 NOV 1995 105654 GMT From Gemini's MASSIVE MealMaster collection at

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