Quick Pate'

Name: Quick Pate'
Ingredients: 1 lb chicken liver; chicken broth; 2 teaspoons salt; 1 pinch cayenne pepper (ground red pepper); 34 teaspoon dry mustard (Colman's Original English Mustard is my favorite); 14 teaspoon ground allspice; 14 teaspoon white pepper; 2 tablespoons minced onions; 12 cup butter, softened (1 stick); 2 tablespoons dry sherry

10 ingredients

10 steps

Ingredients

1 lb chicken liver
chicken broth
2 teaspoons salt
1 pinch cayenne pepper (ground red pepper)
34 teaspoon dry mustard (Colman's Original English Mustard is my favorite)
14 teaspoon ground allspice
14 teaspoon white pepper
2 tablespoons minced onions
12 cup butter, softened (1 stick)
2 tablespoons dry sherry

Directions

1

Cover chicken livers with chicken broth and bring to a boil in a medium saucepan.
2

Reduce heat.
3

Simmer 20 minutes, covered, until cooked.
4

Drain well.
5

Place chicken livers in bowl of food processor with remaining ingredients, except sherry.
6

Blend well.
7

Fold in sherry.
8

Pack mixture into a crock.
9

Chill.
10

Bring to room temperature before serving.