Monday, April 13, 2009

Chicken Liver Pate

1/8 lb. butter
1 lb. cleaned chicken livers
4 large cloves of garlic
Pinch of thyme
Ground pepper
1/2 small onion, chopped
Splash of Brandy

1. Cook onions in butter until clear. Add the liver, crushed garlic, and thyme. Cook livers only until pink in the middle.
2. Place in blender, small amounts at a time, and process until smooth. Add more melted butter if too mealy.
3. Place in a bowl and cover with melted butter. Refrigerate overnight.
4. Serve lump or large slice on a bed of lettuce. Garnish with pickles and/or sliced tomatoes, and toast.

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