Chicken Liver Pasti (Pâté) - cooking recipe

Ingredients

3 cups water
1 lb chicken liver
1 medium onion, sliced
3 tablespoons sherry wine
1/4 cup finely chopped onion
3/4 cup butter, softened
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground mace

Preparation

In a medium size saucepan, add water, chicken livers, sliced onion and bring to boil.
The onion used in cooking the chicken livers absorbs and reduces the liver odor.
Reduce heat, cover and simmer for 20 minutes.
When cooked, drain, remove onions and discard.
Cut away any hard muscle portions of the liver and discard.
In a food processor or blender, add liver and Sherry and process until smooth.
Add 1/4 cup of finely chopped onion, butter, salt, pepper, mace and blend well.
Remove pate from food processor, form into a ball using 2 large spoons and place on a serving plate or platter.
Refrigerate for 1 hour to chill.
Serve with thinly sliced brown bread, rye crisp, crackers or chips.
Refrigerate any unused portion.