Ukrainian liver pate
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Liver * |
| 2 | eaches | Onions, lg. thinly sliced |
| 1 | each | Egg |
| ½ | cup | Chicken stock |
| ⅓ | cup | Butter not margerine |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 2 | eaches | Bread slices minus crust |
Directions
Melt the butter in a skillet. Add the onions and fry until they are turning golden. At this point add the liver which has benn sliced into thin strips and cook for 10 minutes & remove form heat. Mix all of the ingredients with the onions and liver in a food processor.
Chop in processor until a smooth textured mixture is achieved. Grease a 9" baking dish and spoon the mixture into it. Bake for 45 minutes in a pre-hetaed 450 degree F oven. Remove from oven and cool to room temperature. Note: This mixture may be turned into metal molds for baking or into individual custard cups as well. Origin: Verona Duvushenko, Kiev, Ukraine, circa 1995 Submitted By DON HOUSTON On 07-05-95