Page 11 - My Cookbook

Herbed Liver Pate′
Appetizer
Makes 6 servings ∙ Difficulty Easy
INGREDIENTS
1 cup onion, finely chopped
1/2 cup (1 stick) butter
1 Lb chicken livers, trimmed and cut into 3 pieces each
1 bay leaf
1 tsp salt
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp oregano
2 tsp brandy or cognac
French bread
whole kosher pickles
DIRECTIONS
In a skillet sauté the onions and butter until they are lightly browned. Remove them with a slotted spoon and reserve them.
Add the chicken livers to the skillet along with the bay leaf, and other dry ingredients.
Saute the livers until they are browned but still slightly pink inside. Discard the bay leaf.
Put the reserved onions in a blender and blend in the livers a few at a time. Add the brandy/cognac.
Place in a dish and chill.
NOTES
This is best served with a loaf of french bread sliced thin. Cut into 1/2-inch slices. Spread the pate on the bread and top with paper thin pickle slices.