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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver. | 2. Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving. | ---------------------------------------------------------------------------

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	pound		539.7756	3.3112	76.7479	21.9085
onion	1		sliced	64.0	14.944	1.76	0.16
onion	1/4	cup	chopped	64.0	14.944	1.76	0.16
cooking sherry	3	tablespoons		-	-	-	-
butter	3/4	cup	softened	1026.0	47.141999999999996	32.058	86.4
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	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.