Captain Jefferds House Pate


3 cloves garlic, crushed
1/2 stick butter
1 pound chicken liver
1/4 cup sliced onion
1/4 cup heavy cream
2 tablespoons dry sherry
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
2 hard-cooked eggs


Saute crushed garlic in butter Then add chicken livers and continue to saute until just tender and no longer pink inside. Add onion a few minutes before livers are cooked. Cool. Transfer all ingredients except eggs to blender or food processor and puree until smooth. Add eggs and continue to blend until smooth. This can be frozen.


Serves 12


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