Hawaiian Pate

• 1 1/2 cups butter
• 1 each onions chopped
• 1 1/2 pounds chicken livers cut up
• 3/4 cup chicken broth
• 2 tablespoons sherry dry
• 1/2 teaspoon paprika
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 18 teaspoon black pepper
• 2 cloves garlic crushed
• 13 cup brandy
• 1 cup walnuts chopped, toasted
• 2 tablespoons gelatin, unflavored unflavored
• 1 x olives stuffed, sliced
• 1 x pineapple, fresh fresh, top

1. In a large skillet heat 1 cup butter and saute onion until golden.
2. Add chicken livers and cook 10 minutes, stirring occasionally.
3. Add sherry, seasonings, garlic and 1/2 cup broth.
4. Cook 5 minutes.
5. Puree mixture in blender.
6. Add 1/4 cup broth and gelatin to mixture and puree.
7. Melt remaining butter and blend into puree with brandy.
8. Stir in walnuts with a fork.
9. Chill overnight in refrigerator.
10. Shape mixture with hands into pineapple shape.
11. Decorate "pineapple" with sliced stuffed olives and cap with a fresh pineapple top.
12. Serve with crackers.

butter, onions, chicken livers, chicken broth, sherry dry, paprika, curry powder, salt, black pepper, garlic, brandy, walnuts, gelatin, olives, pineapple

Taken from recipeland.com/recipe/v/hawaiian-pate-32874 (may not work)