pate
(1 RATING)
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.
No Image
prep time
cook time
method
Pan Fry
yield
4 serving(s)
Ingredients
- 1 tablespoon butter
- 1/2 clove garlic, chopped
- 1 tablespoon chopped onion
- 1/4 pound chicken livers
- 2 tablespoons dry sherry
- salt and pepper
How To Make pate
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Step 1In a small skillet, melt butter over medium heat. Add garlic, onion, and chicken livers. Reduce heat to low and simmer for 10 minutes.
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Step 2Pour contents of skillet into a blender or food processor. Add sherry, salt, and pepper. Blend or process until smooth.
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Step 3Pour into a container and refrigerate for at least 2 hours. Keeps well for up to a week in the refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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