Myra's before-she-kept-kosher pate
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter or margarine |
| 1 | pounds | Chicken livers |
| 1 | medium | Onion, minced |
| 2 | tablespoons | Brandy |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Melt ¼ cup butter in skillet over medium heat. Add livers and onion and cook, stirring often, until livers are tender but still pink inside, about 5 minutes.
In blender or food processor blend liver-onion mixture until smooth, scrapping the sides occasionally.
In same skillet, melt the remaining butter, adding to liver-onion mixture with remaining ingredients, blending well. Pour into small bowl or crock, cover and refrigerate for several hours or overnight.