New Orleans Chicken Liver Pate

Recipe by Busters friend
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READY IN: 25mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute the onions in 4 tablespoons butter in a skillet over medium heat for 2 to 3 minutes. Add the chicken livers and cook just until the pink disappears. Remove from heat.
  • Puree the mixture in a blender or food processor until smooth. Put the egg yolks through a sieve and add to the liver mixture together with the 4 tablespoons softened butter, cream, Cognac, nutmeg, salt and pepper. Process to mix well.
  • Spoon the pate into a decorative bowl, cover and chill for several hours. Sprinkle the top of the pate with the green onions and chives before serving with toast points or crackers.
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