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French Chopped Chicken Liver Pate

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Ingredients

Adjust Servings:

	1 lb chicken liver
	3 tablespoons chicken fat or 3 tablespoons vegetable oil, plus more for greasing pan
	1 large onion, diced
	4 large eggs, hard-boiled
	3 - 4 tablespoons cognac or 3 -4 tablespoons other brandy
	1 tablespoon corn or 1 tablespoon potato starch
	salt & freshly ground black pepper
	5 - 6 bay leaves, preferably fresh
	rye bread

Nutritional information

62.1

Calories

35 g

Calories From Fat

4 g

Total Fat

1.2 g

Saturated Fat

117.1 mg

Cholesterol

30.6 mg

Sodium

1.1 g

Carbs

0.1 g

Dietary Fiber

0.4 g

Sugars

5.2 g

Protein

66g

Serving Size

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French Chopped Chicken Liver Pate

Name: French Chopped Chicken Liver Pate
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 20
Cuisine: American
Ingredients: : 1; : 3; : 1; : 4; : 3 - 4; : 1; : 5 - 6

Features:

Cuisine:

American

used sherry. Very tasty and nice texture.

65 min
Serves 20
Easy

Ingredients

1
3
1
4
3 - 4
1
5 - 6

Directions

French Chopped Chicken Liver Pate, from this weeks NY Times, used sherry Very tasty and nice texture

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Steps

1 Done	Heat Chicken Fat or Vegetable Oil in Saut Pan Over Medium Heat For 1 Minute, and Saut Onion in It 20 to 25 Minutes, or Until Very Soft and Lightly Golden. Add Uncooked Liver, and Cook Until Just Pink Inside, a Few Minutes.
2 Done	Place Onions and Liver in Food Processor With Eggs, Brandy and Starch, and Process Until Smooth. Season to Taste With Salt and Pepper.
3 Done	Arrange Bay Leaves Shiny Side Down in Loaf Pan, and Spoon Liver Mixture on Top, Pressing Gently With Spoon to Get Rid of Any Air Bubbles. Set Pan in a Larger Pan Two-Thirds Filled With Warm Water, and Bake 20 Minutes. Cool, and Unmold. Serve With Rye Bread.