Everyone at your party will want another taste of this creamy, well seasoned chicken liver spread. It makes use of cooked chicken, turkey, or pork, which helps to modify the liver flavor. Serve it with thin slices from a long, slender loaf of French bread.
If you do not have a food processor, grind chicken liver-onion mixture, then cooked chicken, using fine blade of a food chopper. Transfer mixture to a bowl. Beat in seasonings, then butter, until fluffy.
Makes about 3 cups.
Hot and Cold Appetizers, Section 1, Card 19 (card 18 is missing)
Spiced Chicken Liver Pate
- 3/4 pound chicken livers.
- 1 medium onion finely chopped
- 3/4 cup butter
- 3 tablespoons brandy optional
- 1 1/2 cups cooked chicken turkey, or pork, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 1/4 teaspoon dried thyme
- 1/8 teaspoon paprika
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
In a large frying pan, cook chicken livers and onion in 1/4 cup of the butter over medium heat, turning and stirring chicken livers until lightly browned, about 10 minutes. Add brandy, if using, stirring until most of the liquid is gone.
Transfer chicken liver mixture to a food processor. Add cooked chicken and seasonings. Process until mixture is pureed.
Cut remaining 1/2 cup butter into pieces. Add to chicken liver mixture. Process until fluffy.
Spread chicken liver mixture in a mold or crock. Cover and chill several hours or overnight to blend flavors.