Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 10 servings
Total Time (median): 24 : 00 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
Preparation
Dry and clean chicken livers. Chop onion and garlic finely. Sweat garlic and onion in a little butter. Set aside. Saute chicken livers. Add onion mixture. Add red wine and pate spice. Let cook down until almost all liquid is reduced. Place mixture in food processor. Process and let cool. Cream butter separately. Fold in cooled liver mixture. Mix thoroughly.
At this point, you can put it into a nice bowl or crock. You can also roll it in wax paper.
Chill the pate over night. If you rolled it up, slice it for putting on toast. If you did not roll it up, it is advisable to let it come to just about room temperature before serving.
