Chicken Liver Pate (Jewish Style)

8 Servings

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Chicken Liver Pate (Jewish Style) Ingredients

1 Onion; minced	2 tb Hungarian paprika
3 tb Chicken fat; divided	1 pn Sugar
1 lb Chicken livers; cut in 1/2	Black pepper
6 Saltine crackers	1 pn Kosher salt
3/4 ts Lawry seasoning	2 Eggs, hard boiled, quartered

Instructions for Chicken Liver Pate (Jewish Style)

Saute onion in 1 T fat until soft and translucent, about 4 minutes. Raise heat medium high and add livers, browning them quickly while stirring occasionally. Season with some salt and pepper. While livers are still slightly pink on the inside, remove all contents of pan to food processor. Puree. Add the remaining 2 T fat, crackers, seasonings and eggs. Process until smooth. Should be firm and smooth, not stiff or dry. Add a little more fat if necessary. Taste and adjust seasonings. Seal tightly and refrigerate at least 4 hours before serving. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized