Chicken Liver Pate

2 Tbsp unsalted butter
3 small onions, chopped
3 cloves garlic, minced
1 1/2 lb chicken livers, trimmed
4 hard-boiled eggs, chopped
1/4 tsp nutmeg
3/4 tsp allspice
1/3 cup brandy
1/2 cup plus 3 Tbsp unsalted butter, melted

Melt butter in a heavy nonstick skillet over medium heat. Saute onions and
garlic about 4 mins, stirring until onions soften. Stir in livers and cook 3-4
mins, stirring until livers are browned and just cooked throughout. Transfer
mixture to a food processor or blender. Add chopped eggs and spices and process
until finely chopped. With motor running, add brandy and melted butter and
process until smooth. Transfer mixture into a serving bowl.
Cover and refrigerate until firm. Serve with melba toast and vegetable sticks,
if desired. serves 8.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/