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Liver Pate - Food Grinder

3 cups water
1 pound chicken livers
1 onion, thinly sliced
1/4 cup chopped onion
3 tablespoons cooking sherry
3/4 cup butter, softened
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground mace

In a medium saucepan, combine water, chicken livers and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes or until liver is tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.

Place livers in a Open Country® Electric Food Grinder using the fine blade, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, pepper and mace.
With hands lightly greased, form pate mixture into a mound and place on a serving platter. Chill for 1 hour before serving.

Yields: 16 servings


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