- 1 pound chicken livers, rinsed and trimmed
- 2/3 cup thinly sliced onion
- 1 clove garlic, chopped
- 2 bay leaves
- 1/4 teaspoon dried thyme
- 1 cup water
- 1 teaspoon salt
- 3/4 cup butter, softened
- 2 dashes hot pepper sauce (such as Tabasco®)
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons cognac
- Place the chicken livers, onion, garlic, bay leaves, thyme, water, and 1 teaspoon of salt into a saucepan, and bring to a boil. Reduce heat to a simmer, and cook until the livers are cooked through, 7 to 8 minutes. Remove from heat, and let sit for 5 minutes. Remove bay leaves.
- Place the liver mixture into a food processor, and run the machine; add the butter to the mixture, about 1 tablespoon at a time. Add the hot pepper sauce, 1 more teaspoon of salt, the black pepper, and cognac to the running machine. Process until smooth; spoon into a crock or serving bowl, cover, and chill until firm.
05/15/2018
recipepes.com
Dottie's Pate, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
