Myra's Before-She-Kept-Kosher Pate Recipe

Step 1

Melt 1/4 cup butter in skillet over medium heat. Add livers and onion and cook, stirring often, until livers are tender but still pink inside, about 5 minutes.

Step 2

In blender or food processor blend liver-onion mixture until smooth, scrapping the sides occasionally.

Step 3

In same skillet, melt the remaining butter, adding to liver-onion mixture with remaining ingredients, blending well. Pour into small bowl or crock, cover and refrigerate for several hours or overnight.

Things You'll Need

  • 3/4c Butter or margarine
  • 1lb Chicken livers
  • 1md Onion, minced
  • 2tb Brandy
  • 1/4ts Salt
  • 1/8ts Pepper

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