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Liver Pate
If my memory is serving me correctly, this recipe came from a Gourmet Magazine in the 60’s. I have not made it any other way since then.
It is not only great as an appetizer served with buttery crackers, but makes wonderful sandwiches with some sliced sweet onion, or grainy mustard on rye bread.
1/2 pound chicken livers
1/4 teaspoon salt
1/2 cup water
1 small onion, sliced
1/2 cup softened butter
1/4 teaspoon grated nutmeg
1 teaspoon dry mustard
1/8 teaspoon ground cloves
Bring water to boil, add salt.
Trim livers of all fat, add to boiling water. Cover pan and simmer 15 minutes, drain.
In a blender put the butter, onion and spices, add the drained livers.
Scrape down sides several times, pushing livers into the butter.
Blend until all is smooth.
Refrigerate overnight.
This freezes very well.
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