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Suggest a better descriptionSaute celery & carrot in 1 tbs. of butter until thoroughly cooked & tender. Add water 1 tbs. at time top keep moist. Add chicken livers to pan & simmer slowly until cooked through. Drain excess liquid. In separate pan, melt remaining butter. Puree chicken livers & vegetable mixture in food processor. Add onion, white pepper, & dry mustard. Give processor quick turn to blend seasonings; with machine running, pour in melted butter. Blend until well mixed. Line bread-loaf with foil. Pour warm pate mixture into pan. Cover with plastic wrap & refrigerate overnight or until pate has set, at least 3 hr. When ready to serve, invert pan over serving platter; foil should slide out of pan easily. Remove foil. Serve with crackers or toast points. HECKS DETROIT AVE, CLEVELAND. WINE: POL ROGER CHAMPAGNE ROSE, 1973 From the
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 271 | ||
Calories from Fat: 188 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.9g | 28 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 431.4mg | 133 % | |
Sodium 82.6mg | 3 % | |
Potassium 272.8mg | 7 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 271
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