How to make it

  • BRING THE FIRST NINE INGREDIENTS TO A BOIL. REDUCE HEAT AND SIMMER 20 MINUTES. COOL LIVERS IN LIQUID AND DRAIN. PUREE IN BLENDER. ADD REMAINING INGREDIENTS AND BEAT HARD UNTIL SMOOTH. IF TOO THICK ADD COOKING LIQUID. STORE OVERNIGHT IN REFRIGERATOR TO ALLOW MIXTURE TO BLEND FLAVORS.
  • FOR A CHANGE ADD 7 CANNED ANCHOVY FILLETS 1/4 TS ALLSPICE AND 1/8 TS CAYENNE TO BLENDER.
  • I LIKE TO SERVE IT WITH CAPTAINS WAFERS
  • .

Reviews & Comments 3

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    " It was excellent "
    deliathecrone ate it and said...
    What IS bon appetite? I see that someone else asked the question, but I don't see the answer. This seems like a perfect recipe for pate. Thanks.
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  • kismet 10 years ago
    Husband will like this one. Thanks and welcome
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  • notyourmomma 11 years ago
    What is bon appetite? My mom's favorite chicken liver recipe is milder in flavor and we add hard cooked eggs and brandy. This sounds like we would like it. Easier by far than mom's prep. Thanks for the recipe.
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