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Myra s Before She Kept Kosher Pate

Ingredients
 

3/4 cup butter or margarine
1 lb chicken livers
1 medium onion, minced
2 tbsp brandy
1/4 tsp salt
1/8 tsp pepper




 
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Preparation
 
Melt 1/4 cup butter in skillet over medium heat. Add livers and
onion and cook, stirring often, until livers are tender but still
pink inside, about 5 minutes.

In blender or food processor blend liver-onion mixture until smooth,
scrapping the sides occasionally.

In same skillet, melt the remaining butter, adding to liver-onion
mixture with remaining ingredients, blending well. Pour into small
bowl or crock, cover and refrigerate for several hours or overnight.

 

 
Servings: 2

 

 

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