2/3 c Half&half
1 sm Onion, chopped
1 lb Chicken livers
1/4 c Flour
1 t Salt
-dash hot pepper sauce
2 T Butter
1 Clove garlic, minced
2 Eggs
2 T Brandy
1/2 t Each, sage & thyme
-Chopped fresh parsley
Grease well and lightly flour five 6-oz metal juice cans; set aside. In
food processor or blender, whirl half&half, butter, onion and garlic until
onion is chopped fine. Add livers, eggs, flour, brandy, salt, sage, thyme
and pepper sauce. Whirl until smooth and well blended. Pour mixture into
cans to within 1 inch from top. Place cans in a 10-inch angel-food pan. Add
2 inches hot water to pan. Place on bottom rack in preheated 350 degree
oven. Bake 1 hour or until pick inserted in certer comes out clean. Remove
cans to rack to cool 30 minutes. with can opened cut around bottoms of cans
and push bottoms through to unmold pates. Chill completely. Then roll in
chopped parsley, wrap in plastic and again in foil. Can be refrigerated up
to 1 week or frozen 3 weeks.
