Chicken Liver Pate (Jewish Style)

Recipe Ingredients

1		Onion
3 tablespoons	45ml	Chicken fat
1 lb	454g / 16oz	Chicken liver
6		Saltine crackers
3/4 teaspoon	3.8ml	Lawry's seasoning
2 tablespoons	30ml	Hungarian paprika
1		Sugar
		Black pepper
1		Kosher salt
2		Hard boiled egg

Recipe Instructions

Saute onion in 1 T fat until soft and translucent, about 4 minutes. Raise heat medium high and add livers, browning them quickly while stirring occasionally. Season with some salt and pepper.

While livers are still slightly pink on the inside, remove all contents of pan to food processor.

Puree. Add the remaining 2 T fat, crackers, seasonings and eggs. Process until smooth.

Should be firm and smooth, not stiff or dry. Add a little more fat if necessary. Taste and adjust seasonings.

Seal tightly and refrigerate at least 4 hours before serving.

Source:
The Pillsbury Family Cookbook (1963)

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