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Source: Houston Junior League Cookbook

Easy Liver Pate
This liver pate is quick and easy to make.
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Serves: About 2 cups
Prep Time: 8 minutes
Cook Time: 5 minutes
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3/4 pound calfs liver, sliced
1 cup butter
1 medium onion, chopped
1 can (3 1/2 oz.) mushroom pieces and juice
1 teaspoon salt
Dash Tabasco
1 teaspoon Worcestershire sauce




Saute sliced liver in butter with onions until done. Cut in chunks and put in blender, adding sherry, juice from mushrooms, salt, Tabasco and Worcestershire sauce. Blend. If too thick add a little mayonnaise. Stir in mushroom pieces, which have been coarsley chopped. Pour into crock and refrigerate. It will thicken when cold. Serve in the crock with toast squares. Or, may be spread on toast and topped with small pieces of truffle. Makes about 2 cups.




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