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  Recipe Home » Appetizers » Chicken Liver Pate (Jewish Style)
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  Chicken Liver Pate (Jewish Style)
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 327
Ingredients:
1 Onion, minced
3 tbsp Chicken fat, divided
1 lb Chicken livers, cut in 1/2
6 Saltine crackers
3/4 tsp Lawry seasoning
2 tbsp Hungarian paprika
1 pinch Sugar
Black pepper
1 pinch Kosher salt
2 Eggs, hard boiled, quartered
Instructions:
Saute onion in 1 T fat until soft and translucent, about 4 minutes.
Raise heat medium high and add livers, browning them quickly while
stirring occasionally. Season with some salt and pepper.
While livers are still slightly pink on the inside, remove all
contents of pan to food processor. Puree. Add the remaining 2 T fat,
crackers, seasonings and eggs. Process until smooth. Should be firm
and smooth, not stiff or dry. Add a little more fat if necessary.
Taste and adjust seasonings. Seal tightly and refrigerate at least 4
hours before serving.
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