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Source: Houston Junior League Cookbook

Chicken Liver Pate
This liver pate is easy to make.
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Serves: varies
Prep Time: 10 minutes
Cook Time: 7 minutes
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4 tablespoons butter, soft
1 small onion, chopped
1/2 pound chicken livers
2 tablespoons brandy
1/4 teaspoon dry mustard
1/8 teaspoon mace
1/8 teaspoon powdered cloves
1/2 teaspoon salt
1/4 teaspoon pepper
Good dash cayenne

Melt 2 tablespoons butter in frying pan. Saute onion for 2 minutes. Add chicken livers and saute about 5 minutes more, turning livers to cook evenly. Put liver and onions in blender and puree until smooth. Deglaze frying pan with brandy and pour over livers in blender. Add all seasonings and remaining 2 tablespoons of butter. Blend againm but for a very short time. Pack into a 1-1/2 cup mold and refrigerate. Garnish with parsley and serve on bread rounds.

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