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LOCATION: Recipes >> Dips >> Pate 02

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CHICKEN LIVER PATE

8 oz chicken liver
4 rashers bacon
1 onion
2 cloves garlic
4 oz butter

Peel the garlic and onion, remove rind from the bacon. Roughly
chop the garlic, onion, liver and bacon and fry gently in some of
the butter until cooked through.

Puree in food processor or blender, adding extra liquid if necessary.

Stir in the remaining butter cut in small pieces while the pate is
still hot. (I simply put it in the processor at the same time as
the other ingredients; this works fine).

Turn into serving bowl and store in the refrigerator when cold.

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