pate

Name: Pate
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon(s) butter; 1/2 clove(s) garlic, chopped; 1 tablespoon(s) chopped onion; 1/4 pound(s) chicken livers; 2 tablespoon(s) dry sherry; - salt and pepper

(1 rating)

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Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

I found this in "Cooking for 1 or 2", a Nitty Gritty Cookbook (love those li'l 'uns!). One of our local restaurants has pate on their salad bar -- interesting because it's like a hometown steak house. And I found that I LIKE pate. So I found a recipe for myself.

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(1 rating)

yield 4 serving(s)

method Pan Fry

Ingredients For pate

1 Tbsp

butter
1/2 clove

garlic, chopped
1 Tbsp

chopped onion
1/4 lb

chicken livers
2 Tbsp

dry sherry
salt and pepper

How To Make pate

1
In a small skillet, melt butter over medium heat. Add garlic, onion, and chicken livers. Reduce heat to low and simmer for 10 minutes.

2
Pour contents of skillet into a blender or food processor. Add sherry, salt, and pepper. Blend or process until smooth.
3
Pour into a container and refrigerate for at least 2 hours. Keeps well for up to a week in the refrigerator.
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