Try this Chicken-Liver Pate recipe, or contribute your own.Suggest a better description
Grease well and lightly flour five 6-oz metal juice cans; set aside. In food processor or blender, whirl half&half, butter, onion and garlic until onion is chopped fine. Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce. Whirl until smooth and well blended. Pour mixture into cans to within 1 inch from top. Place cans in a 10-inch angel-food pan. Add 2 inches hot water to pan. Place on bottom rack in preheated 350 degree oven. Bake 1 hour or until pick inserted in certer comes out clean. Remove cans to rack to cool 30 minutes. with can opened cut around bottoms of cans and push bottoms through to unmold pates. Chill completely. Then roll in chopped parsley, wrap in plastic and again in foil. Can be refrigerated up to 1 week or frozen 3 weeks.
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|Serving Size: 1 Serving (1325g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1023 (54%)|
|Amt Per Serving||% DV|
|Total Fat 113.7g||152 %|
|Saturated Fat 48.8g||244 %|
|Monounsaturated Fat 36.1g|
|Polyunsanturated Fat 14.5g|
|Cholesterol 3781.6mg||1164 %|
|Sodium 1259mg||43 %|
|Potassium 2233.4mg||59 %|
|Total Carbohydrate 58.6g||17 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 54.1g|
|Protein 149.7g||214 %|
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Calories per serving: 1896
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