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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium size saucepan, add water, chicken livers, sliced onion and bring to boil. | 2. The onion used in cooking the chicken livers absorbs and reduces the liver odor. | 3. Reduce heat, cover and simmer for 20 minutes. | 4. When cooked, drain, remove onions and discard. | 5. Cut away any hard muscle portions of the liver and discard. | 6. In a food processor or blender, add liver and Sherry and process until smooth. | 7. Add 1/4 cup of finely chopped onion, butter, salt, pepper, mace and blend well. | 8. Remove pâté from food processor, form into a ball using 2 large spoons and place on a serving plate or platter. | 9. Refrigerate for 1 hour to chill. | 10. Serve with thinly sliced brown bread, rye crisp, crackers or chips. | 11. Refrigerate any unused portion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3	cups		0.0	0.0	0.0	0.0
chicken liver	1			539.7756	3.3112	76.7479	21.9085
onion	1		sliced	16.0	3.736	0.44	0.04
sherry wine	3	tablespoons		-	-	-	-
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
butter	3/4	cup	softened	1026.0	47.141999999999996	32.058	86.4
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
mace	1/8	teaspoon	ground	1.0094	0.1073	0.0143	0.0688

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.