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| Chicken Liver Pate
2 tablespoons of butter
1/2 pound chicken livers
2 hard boiled eggs, peeled
one 3 ounce package of cream cheese, softened
1 tablespoon of finely chopped parsley
3/4 teaspoon of salt
1/8 teaspoon of pepper
1 tablespoon of cognac |
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Melt the butter in a medium frying pan. Add chicken livers and cook over medium heat for 3 - 5 minutes, stirring occasionally. Drain. Chop livers and eggs in food grinder or food processor. with a wooden spoon, stir cream cheese until light and fluffy. Mix cheese into liver mixture along with remaining ingredients. Refrigerate for several hours. Serve with hot toast or crackers. Makes 1 1/4 cups |
