Recipe - Chicken-Liver Pate

2/3 cup Half&half
1 small Onion, chopped
1 pound Chicken livers
One fourth cup Flour
1 teaspoon Salt
dash hot pepper sauce
2 tablespoon Butter
1 Clove garlic, minced
2 Eggs
2 tablespoon Brandy
One half teaspoon Each, sage & thyme
Chopped fresh parsley

Grease well and lightly flour five 6oz 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 10inch angelfood 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini