Title: Ukrainian Liver Pate
Categories: Ethnic Appetizer
Yield: 12 Servings
| 1 | lb | Liver * |
| 2 | | Onions, lg. thinly sliced |
| 1 | | Egg |
| 1/2 | c | Chicken stock |
| 1/3 | c | Butter not margerine |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 2 | | Bread slices minus crust |
Melt the butter in a skillet. Add the onions and fry until they are turning
golden. At this point add the liver which has benn sliced into thin strips
and cook for 10 minutes & remove form heat. Mix all of the ingredients with
the onions and liver in a food processor. Chop in processor until a smooth
textured mixture is achieved. Grease a 9" baking dish and spoon the mixture
into it. Bake for 45 minutes in a pre-hetaed 450 degree F oven. Remove from
oven and cool to room temperature. Note: This mixture may be turned into
metal molds for baking or into individual custard cups as well. Origin:
Verona Duvushenko, Kiev, Ukraine, circa 1995