|Not Just Roast: Great Chicken Dishes|
|by Linda Fraser|
This is the essential guide to cooking with chicken--enticing to look at and extremely easy-to-use, it contains everything you need to know about ...
31 - 36 of 36 for chicken liver pate
Saute livers, onion in ... to cool. Make sure eggs are cool. Grind everything into a mousse texture. Add oil, salt and pepper to taste. Mold if desired.
Put in blender or processor. Add 2 tablespoons mayonnaise and 2 hard boiled eggs. Add dash of Worcestershire sauce and garlic salt to taste.
Trim livers of all fat. ... butter: Melt then pour off the clear portion, discarding milky solids. Sealing top of plate helps to preserve it. Refrigerate.
Melt the 8 ... toss the trimmed liver in, cook until ... until a smooth pate'. Scoop out ... with French bread, water biscuits, Melba toast or hot toast.
Saute the livers, onions and ... mayonnaise a little at a time until mixture is smooth. Chill in refrigerator for a day and serve with mild flavored crackers.
1. To the ... minutes. Add the chicken livers and cook, covered, ... mix. Pack the pate in a 3 ... Serve with buttered toast. Recipe makes about 3 cups.
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