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Ingredients
- 2/3 c. Half&half
- 1 sm Onion, minced
- 1 lb Chicken livers
- 1/4 c. Flour
- 1 tsp Salt dash warm pepper sauce
- 2 Tbsp. Butter
- 1 x Clove garlic, chopped
- 2 x Large eggs
- 2 Tbsp. Brandy
- 1/2 tsp Each, sage & thyme Minced fresh parsley
Directions
- Grease well and lightly flour five 6-ounce metal juice cans; set aside. In food processor or possibly blender, whirl half&half, butter, onion and garlic till onion is minced fine. Add in livers, Large eggs, flour, brandy, salt, sage, thyme and pepper sauce. Whirl till smooth and well blended. Pour mix into cans to within 1 inch from top. Place cans in a 10-inch angel-food pan. Add in 2 inches warm water to pan. Place on bottom rack in preheated 350 degree oven. Bake 1 hour or possibly till pick inserted in certer comes out clean. Remove cans to rack to cold 30 min. with can opened cut around bottoms of cans and push bottoms through to unmold pates. Refrigeratecompletely. Then roll in minced parsley, wrap in plastic and again in foil. Can be refrigerated up to 1 week or possibly frzn 3 weeks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 873g | |
| Calories 1290 | |
| Calories from Fat 655 | 51% |
| Total Fat 73.76g | 92% |
| Saturated Fat 36.39g | 146% |
| Trans Fat 0.32g | |
| Cholesterol 2103mg | 701% |
| Sodium 3019mg | 126% |
| Potassium 1537mg | 44% |
| Total Carbs 38.84g | 10% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.83g | 3% |
| Protein 98.33g | 157% |
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