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  • 12servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, H, C, D
MineralsNatrium, Fluorine, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Butter or margarine

  2. 3 cups 187g / 6.6oz Spanish onions - chopped

  3. 1 lb 454g / 16oz Chicken livers

  4. 2 Hard-boiled eggs

  5. 1/4 cup 36g / 1 1/3oz Fresh parsley - chopped

  6. 1/4 cup 59ml Mayonnaise

  7. 1 teaspoon 5ml Salt

  8. 1/4 teaspoon 1 1/3ml Pepper

  9. 1 teaspoon 5ml Worcestershire sauce

  10. 2 tablespoons 30ml Fresh parsley - chopped

Instructions Jump to Ingredients ↑

  1. Melt butter in large heavy skillet. Add onions and chicken livers and saute, stirring until livers are lightly browned.

  2. Cool slightly, and drain off any juices. Combine liver and onions with eggs and parsley in a food processor. Blend until smooth. Mix in mayonnaise, salt, pepper, and Worcestershire sauce. Pour pate mixture into bowl. Chill overnight. Garnish with additional parsley.

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