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Melt butter in large heavy skillet. Add onions and chicken livers and saute, stirring until livers are lightly browned. Cool slightly, and drain off any juices. Combine liver and onions with eggs and parsley in a food processor. Blend until smooth. Mix in mayonnaise, salt, pepper, and Worcestershire sauce. Pour pate mixture into bowl. Chill overnight. Garnish with additional parsley. Recipe By : Elizabeth Powell From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (166g)|
|Recipe Makes: 12|
|Calories from Fat: 219 (73%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||32 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 324mg||100 %|
|Sodium 167.9mg||6 %|
|Potassium 252mg||7 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 7.4g|
|Protein 12.5g||18 %|
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Calories per serving: 300
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