Chicken Liver Pâté
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 22. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 slices bacon
- 8 ounces chicken livers
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 2 to 3 tablespoons milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg or 1/8 teaspoon ground allspice
- 1/8 teaspoon pepper
- Assorted crackers
Instructions
- In a large skillet cook bacon till crisp. Remove bacon from skillet, reserving 2 tablespoons of drippings. Drain and crumble bacon; set aside.
- Add chicken livers, onion, and garlic to reserved drippings. Cook over medium heat, stirring constantly, about 5 minutes or till livers are no longer pink. Cool slightly.
- In a blender container or food processor bowl place 2 tablespoons milk, salt, nutmeg or allspice, pepper, chicken liver mixture, and bacon. Cover and blend or process till well combined. (Add 1 tablespoon milk if mixture appears stiff.)
- Line a 1 1/2-cup mold or small bowl with plastic wrap. Spoon mixture into mold. Cover; chill 3 to 24 hours. To serve, unmold and remove wrap. Serve with crackers.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Chicken Liver Pâté" by City Foodsters; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/89060048@N03/12402455845. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.