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Add a photoServings: 6
Ingredients
- 3/4 c. Butter
- 1 x Onion, finely minced
- 1 x Garlic clove, minced
- 8 ounce Chicken livers
- 2 tsp Curry pwdr
- 1/2 c. Chicken stock
- 2 x Hard-boiled Large eggs, shelled Salt to taste Fresh grnd pepper to taste
- 2 pch Cayenne pepper Fresh bay leaves (opt) Lemon slices (opt) Crusty bread
Directions
- Heat 1/2 of butter in a skillet. Add in onion, garlic and chicken livers and cook gently 5 min, stirring constantly.
- Stir in curry pwdr and cook 1 minute. Add in chicken stock and cook gently 5 min, stirring and turning livers frequently. In a blender or possibly food processor, process chicken liver mix and hard-boiled Large eggs to a smooth puree.
- Add in salt, pepper and cayenne pepper. Turn mix into a serving dish or possibly terrine. Smooth surface. Heat remaining butter in a saucepan and pour over surface of pate. Let set slightly, then garnish with bay leaves and lemon pcs, if you like. Refrigerateseveral hrs or possibly overnight before serving with bread.
- VARIATION: Add in curry pwdr to taste to melted butter topping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 235 | 83% |
| Total Fat 26.63g | 33% |
| Saturated Fat 15.71g | 63% |
| Trans Fat 0.03g | |
| Cholesterol 261mg | 87% |
| Sodium 246mg | 10% |
| Potassium 171mg | 5% |
| Total Carbs 2.38g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.88g | 1% |
| Protein 9.21g | 15% |
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