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Recipe Name: Chicken-liver Pate Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

2/3 Cup(s) Half&half
1 Onion, chopped
1 Pound(s) Chicken livers
1/4 Cup(s) Flour
1 Teaspoon(s) Salt
Dash hot pepper sauce
2 Tablespoon(s) Butter
1 Clove garlic, minced
2 Eggs
2 Tablespoon(s) Brandy
1/2 Teaspoon(s) Each, sage & thyme
Chopped fresh parsley
Grease well and lightly flour five 6-oz metal juice cans; set aside.
Infood processor or blender, whirl half&half, butter, onion and
garlicuntil onion is chopped fine. Add livers, eggs, flour, brandy,
salt,sage, thyme and pepper sauce. Whirl until smooth and well
blended. Pourmixture into cans to within 1 inch from top. Place cans in
a 10-inchangel-food pan. Add 2 inches hot water to pan. Place on bottom
rack inpreheated 350 degree oven. Bake 1 hour or until pick inserted
in certercomes out clean. Remove cans to rack to cool 30 minutes. with
can openedcut around bottoms of cans and push bottoms through to unmold
pates.Chill completely. Then roll in chopped parsley, wrap in plastic
andagain in foil. Can be refrigerated up to 1 week or frozen 3
weeks.From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 493
Calories From Fat: 292
Total Fat: 32.9g
Cholesterol: 433.1mg
Sodium: 2478.1mg
Potassium: 299.5mg
Carbohydrates: 32.2g
Fiber: 2.1g
Sugar: 3.5g
Protein: 17g

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