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CHICKEN LIVER PATE'




List of Ingredients



• 1/2 CUP BUTTER, DO NOT SUBSTITUTE
  
• 1/2 CUP VERY FINELY MINCED SHALLOTS
  
• 3 GARLIC CLOVES, CRUSHED
  
• 1 POUND CHICKEN LIVERS, RINSED AND DRAINED
  
• 2 TEASPOONS PAPRIKA
  
• 1/2 CUP DRY WHITE WINE, OPTIONAL
  
• 1 1/2 TEASPOON SALT
  
• 1 TEASPOON FRESHLY GROUND PEPPER
  
• 4 STRIPS OF BACON, CRISP AND CRUMBLED
  
• 1/2 CUP CANNED SLICED MUSHROOMS
  
• 4 HARD BOILED EGGS
  
• 1/2 CUP MAYONNAISE
  






Instructions



1. IN A LARGE SKILLET OVER MEDIUM HEAT MELT BUTTER ADD THE SHALLOTS AND GARLIC SAUTE 2 TO 3 MINUTES. ADD THE CHICKEN LIVERS AND SAUTE UNTIL THEY CHANGE COLOR AND ARE COOKED THROUGH ABOUT 5 MINUTES. ADD THE WINE, SALT PEPPER, MUSHROOMS,BACON AND PAPRIKA. COVER AND COOK 5 MINUTES LONGER TO MAKE SURE THAT LIVERS ARE COOKED THROUGH AND NO LONGER PINK IN CENTER. REMOVE FROM HEAT.
   
   
2. PLACE ALL OF THE INGREDIENTS PLUS 1/2 CUP MAYONNAISE IN A FOOD PROCESSOR AND PULSE UNTIL SLIGHTLY CHUNKY AND SMOOTH, OR YOU CAN PROCESS UNTIL TOTALLY SMOOTH, YOUR CHOICE.
   
   
3. PLACE IN A BOWL, COVER AND REFRIGERATE TILL COLD. SERVE WITH ASSORTED CRACKERS OR BREAD.
   
   






Final Comments


THIS IS ONE OF MY FAMILY FAVORITES.
ENJOY!