Ingredients
1 pound chicken livers1 small onion, chopped1/3 cup rendered chicken fat or canola oil1/2 pound fresh mushrooms, quartered2 hard-boiled large eggs, quartered1 to 2 tablespoons sherry or chicken broth3/4 teaspoon salt1/4 teaspoon pepperMelba rounds or assorted crackers
Preparation
In a large skillet, saute chicken livers and onion in chicken fat for 10 minutes or until livers are no longer pink. Transfer to a food processor; cover and process until chicken livers are coarsely chopped.
Add the mushrooms, eggs, 1 tablespoon sherry, salt and pepper. Cover and process until smooth, adding more sherry or broth if needed for pate to reach desired consistency.
Transfer to a bowl. Cover and refrigerate for at least 3 hours. Serve with melba rounds or assorted crackers.
