Pate
Ingredients:
1 lb. chicken liver
1 large onion, (chopped)
7 oz. butter
bay leaf
2 tablespoons sherry
2 tablespoons whisky
fresh parsley
1 teaspoon thyme
salt and pepper
Procedure:
Saute liver in 3oz butter together with onion and bay leaf, when cooked put into blender with all other ingredients except rest of butter, blend well, melt remaining butter, add to blender, blend again, pour into pots and refrigerate 12 to 24 hours, freezes well.
