Holiday Pate

• 1/2 lb. butter or margarine
• 1 small onion, finely chopped
• 1 lb. chicken livers
• 1 1/2 c. chicken broth
• 2 Tbsp. sweet sherry
• 1/2 tsp. paprika
• 1 c. chopped walnuts
• 1/8 tsp. allspice
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 clove minced garlic
• 1/4 c. bourbon
• 1 envelope plain gelatin

1. Melt butter.
2. Add onion and add chicken livers.
3. Cook 10 minutes, stirring occasionally.
4. Add 3/4 cup broth, sherry, paprika, allspice, salt, pepper and garlic.
5. Cook 5 minutes. Remove from heat and add the bourbon.
6. Soften the gelatin in the remaining 3/4 cup broth and cook over boiling water until dissolved.
7. Place the chicken liver mixture in a blender.
8. Blend until smooth.
9. Stir the gelatin and walnuts into the mixture. Turn into or 5 or 6 cup mold or into several small molds and chill until firm.
10. Can be frozen.

butter, onion, chicken livers, chicken broth, sweet sherry, paprika, walnuts, allspice, salt, pepper, garlic, bourbon, gelatin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206147 (may not work)