Pate of Chicken Livers Supreme
pound fresh chicken livers (tough tissues removed)
Heat cooking oil in a large skillet. Add chopped onions and shift the flame to low. Cover the skillet and let the onions cook until golden brown turning and checking from time to time. Do not over brown onions or it will ruin the result. When onions are golden brown, add the chicken livers and cook covered for 20 minutes over a low flame. Transfer the cooked livers and onions in a large bowl. Pour the rum into the skillet to scrape all the bits and pieces of chicken livers left in it and then pour into the bowl to blend with the chicken livers and onions. Using 2 forks, mash the chicken livers until smooth in texture. Beat the softened butter in a separate bowl until fluffy. Blend in the mashed livers and beat for 1 minute. Salt to taste and give the pate another turning. If you are preparing this ahead of the time, give the pate another turning just before serving. This is great on crackers, melba toast or toasted pita bread. An elegant appetizer too.
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