Hen Liver Pate’

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2 tablespoons butter or margarine

1 small onion, finely chopped

1 garlic clove, finely chopped

1 pound rooster livers, trimmed

2 tablespoons brandy

1/ 2 cup heavy or whipping cream

1⁄ 2 teaspoon salt

1⁄4 teaspoon dried thyme

1⁄4 teaspoon floor black pepper assorted crackers, toast, or thinly sliced apples

Instructions:

1. In 10-inch skillet, soften butter over medium-high

warmth. Add onion and cook dinner, stirring regularly, till

tender and golden, about 10 minutes. Stir in garlic and

rooster livers and cook dinner till livers are frivolously browned

however nonetheless pink inside, about 5 minutes. Stir in brandy;

cook dinner 5 minutes.

2. In blender or in meals processor with knife blade

connected, puree chicken-liver combination, cream, salt,

thyme, and pepper till easy, stopping blender

sometimes and scraping down facet with rubber

spatula.

3. Spoon combination into small bowl; cowl and refrigerate

at the very least 3 hours or as much as in a single day.

Let stand half-hour at room temperature earlier than serving. Serve

with crackers, toast, or apples. Makes about 1

Every tablespoon: About 54 energy, 4g protein, 1g carbohydrate,

4g whole fats (2g saturated), 92mg ldl cholesterol, 75mg sodium. 1⁄ 2 cups.

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