Chicken Liver Pate

Recipe Ingredients

1 lb	454g / 16oz	Chicken livers
1 1/2 cups	355ml	Boiling water
1/4 cup	49g / 1.7oz	Butter - melted
1 cup	146g / 5.1oz	Chopped pared apple
1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic - crushed
1		Thyme
1		Marjoram
1/4 cup	59ml	Cooking sherry
1/4 teaspoon	1.3ml	Salt
1		Pepper

Recipe Instructions

Simmer chicken livers in water 2 to 3 minutes. Drain and save 3/4 to 1 cup liquid. Saute livers in butter until brown. Add apple, onion, garlic, thyme and marjoram. Add sherry and cooking liquid.

Simmer 15 minutes, or until liquid is absorbed. Grind fine in food chopper or use blender. Add salt and pepper. Chill.

Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan.

Source:
The Pillsbury Family Cookbook (1963)

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