- 3/4 lb chicken livers
- 3 boiled eggs
- 5 teaspoons lemon juice
- 6 oz butter
- 1/2 lb fresh mushrooms
- 3/4 cup scallions, finely chopped
- 1 tablespoon garlic, pured
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon cayenne pepper
- pecans, finely chopped
Place livers, eggs and mushrooms in a food processor and blend until creamy.
Melt butter in skillet and saute the onion over a medium-high heat for 5 minutes.
Add the liver and continue to stir for 5 minutes.
Add lemon juice, garlic,salt and peppers and stirring well.
Remove from heat and cool.
Remove mixture to a cleaned processor and blend until smooth.
Line a mold with plastic wrap and fill with the pate mixture, then garnish with finely chopped pecans.
Refrigerate for at least 6 hours before serving with crackers.
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