Ingredients
1 1/2 cups water
1 pound chicken livers
1/4 cup butter, melted
1 medium apple, peeled, cored and chopped
1 small onion, chopped
1 clove garlic, crushed
Dash thyme and marjoram
1/4 cup cooking sherry
1/4 tsp salt
Ground black pepper
Preparation
In sauce pan, bring water to boil; add chicken livers and simmer 2-3 minutes. Drain and reserve 3/4 to 1 cup liquid. In frying pan, cook livers in butter until brown. Add apple, onion, garlic, thyme, marjoram and sherry. Simmer uncovered for 15 minutes or until liquid is absorbed, stirring occasionally. Grind finely in food chopper or puree in blender. Add salt and pepper. Makes 2 cups of pate
