Chicken Liver Pate
- 1/2 chicken stock cube
- 1 garlic clove
- 1 onion small, chopped
- 3 1/2 tablespoons butter
- 1/4 teaspoon dry mustard
- salt
- Grill bacon until it is crisp
- Place livers, water, stock pot, garlic and onion in a pan and bring to the boil. Simmer for 15 minutes then drain, reserving the liquid. Remove garlic clove. Allow to cool slightly.
- Placed drained ingredient with 4 tbs of the liquid, the bacon, butter and mustard in a blender (or small mixing bowl).
- Blend for 30 seconds (or beat with a mixer on a low speed) until the liver is chopped and then on a high speed until the pate is creamy, adding a little more liquid if necessary to produce a thick, but not solid, consistency. Season with salt and pepper.
- Place in individual serving bowls or in a single serving dish and chill for at least 2 hours. Serve with Melba toast.
chicken, garlic, onion, butter, dry mustard, salt
Taken from www.yummly.com/recipe/Chicken-Liver-Pate-1073712 (may not work)