Side Pannel
Chicken Liver Pate (Jewish Style)
Chicken Liver Pate (Jewish Style)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 1 Onion; minced
- 3 tb Chicken fat; divided
- 1 lb Chicken livers; cut in 1/2
- 6 Saltine crackers
- 3/4 ts Lawry seasoning
- 2 tb Hungarian paprika
- 1 pn Sugar
- Black pepper
- 1 pn Kosher salt
- 2 Eggs, hard boiled, quartered
Directions
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.
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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