Ingredients
1 onion, minced
3 tbsp chicken fat, divided
1 lb chicken livers, cut in 1/2
6 saltine crackers
3/4 tsp lawry seasoning
2 tbsp hungarian paprika
1 pinch sugar
1 black pepper
1 pinch kosher salt
2 eggs, hard boiled, quartered
Directions
Saute onion in 1 T fat until soft and translucent, about 4 minutes.
Raise heat medium high and add livers, browning them quickly while
stirring occasionally. Season with some salt and pepper.
While livers are still slightly pink on the inside, remove all
contents of pan to food processor. Puree. Add the remaining 2 T fat,
crackers, seasonings and eggs. Process until smooth. Should be firm
and smooth, not stiff or dry. Add a little more fat if necessary.
Taste and adjust seasonings. Seal tightly and refrigerate at least 4
hours before serving.
Servings: 8 servings
Chicken Liver Pate (Jewish Style) Recipe brought to you by Recipe Ideas
Categories: Chicken; Jewish; Meat; Poultry
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into history, in fact as far back as the Egyptians, and possibly even further. Interesting though that maybe, generally, these old cookbooks were just very simple hieroglyphic recipes for preparing food.
Later, there were a couple of interesting books published in the fourteenth century : one book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian curry that is popular today, but rather accounts of the types of food prepared by the chefs of the rich people of that time. By the time we get to the 1900s, cookery publications were in high demand, as a result of increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Chicken Liver Pate (Jewish Style) recipe.
