Pat# with chicken livers

Yield: 30 Servings

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

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.

WARING <SAM.WARING@...> On MON, 06 NOV 1995 105654 GMT

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