pate bread and a knifeThis is Pat’s Recipe.  This is best as an appetizer or a lunch dish.


1/2 lb organic chicken livers

2 hard boiled eggs

1/2 yellow onion – cut up

1 pat of butter

1/4 cup mayonaise

1 oz sherry or sweet vermouth

Saute onions in pan till done with butter

then add the chicken livers to the pan and cook till done.  Don’t overcook them. Take off when they stop being pink in the middle.

Add the sherry as the chicken livers are cooking so the alcohol vaporizes. then take off the stove

Take off stove and put, chicken liver mixture with the eggs and the mayo into a cuisine art or blender and mix up.
Add some pepper and maybe some salt

Eat on bread or crackers.


Christina Hills

Christina Hills

This is the personal recipe website of Christina Hills. Here she posts her own recipes plus family recipes. It also demonstrates how to create a foodie website with WordPress

Pin It on Pinterest

Share This
Skip to content