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Individual Liver Pâte On Toast Rounds

Yield about 2 dozen


  • 1/2 cup plus 2 tablespoons butter or margarine, divided
  • 1/2 cup finely chopped onion
  • 1/4 pound chicken livers
  • 1/4 pound fresh mushrooms, sliced
  • 1 1/2 teaspoons seasoned salt
  • Dash of pepper
  • Dash of red pepper
  • 1 teaspoon lemon juice
  • 2 hard-cooked eggs, quartered
  • 1 (2 1/4-ounce) package pistachio nuts, chopped

How to Make It

  1. Melt 1/2 cup butter in a large skillet; add onion, and sauté until golden brown. Add chicken livers and mushrooms. Cook, stirring frequently, 5 minutes or until livers are tender. Add remaining butter, seasoned salt, pepper, and lemon juice; stir until butter melts. Cool.

  2. Divide mixture into 4 equal portions. Combine 1 portion of liver mixture with 2 egg quarters in container of an electric blender; process until very smooth. Transfer to a mixing bowl. Repeat procedure with remaining portions of mixture, blending each portion separately. Stir nuts into liver mixture, and mix well.

  3. Press pâté in miniature molds. Cover and chill 8 hours or overnight; unmold. Serve on melba toast rounds.

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