YUMMY CHICKEN LIVER PATE

Yummy Chicken Liver Pate image

Provided by Martha Price

Time 20m

Number Of Ingredients 9

1/3 c onion, finely chopped
1/4 c (1/2 stick) butter (no substitutes)
1 lb chicken livers
3 hard-cooked eggs, quartered
1 pkg (8 ounce) cream cheese, cut into 6 - 8 chunks
1/4 c fresh parsley, finely chopped
3/4 tsp salt
1/4 tsp pepper
brandied aspic (recipe follows)

Steps:

1. Saute onion in butter in a large skillet until soft; remove with a slotted spoon to the container of an electric blender. Place livers in skillet and cook over medium heat until barely pink inside, about 10 minutes. Do not overcook.
2. Add liver to onions in blender a little at a time; whirl after each addition until smooth. Add eggs and cream cheese gradually. Continue to whirl until mixture is smooth. Stir in parsley, salt and pepper.
3. Transfer mixture to a 3-cup crock or jar. Cover with plastic wrap. Chill in refrigerator.
4. While mixture is chilling, prepare Brandied Aspic. Decorate pate with pimento, parsley and pickles. Spoon aspic over (if using). Chill until firm.
5. Brandied Aspic: Sprinkle two teaspoons (from an envelope) of unflavored gelatin over 1/2 cup of canned beef broth in a small saucepan. Stir; let stand to softened for 5 minutes. Heat over very low heat, stirring constantly until gelatin dissolves. Remove from heat; add one tablespoon Brandy; pour into a small bowl. Chill until syrupy.