Ingredients

1/4 c. olive oil, or bacon grease

1/4 c. vegetable shortening

2 bay leaves

1/4 tsp. ground black pepper

1/4 tsp. thyme

2 lg. onions, chopped

3 garlic cloves, chopped

1/2 c. inexpensive sherry

1/4 c. cheap cognac or brandy

4 hard boiled eggs

2 tsp. salt

1/2 tsp. Accent

1-1/2 lbs. chicken livers

Parmesan cheese

Miracle Whip mayo blend

Preparation

  1. In food processor, coarsely chop 1 onion and 3 garlic cloves.
  2. In a large skillet, heat olive oil at medium heat. Add shortening, bay leaves, pepper, thyme, onions, and garlic. stir to cook for 5 minutes or until onions are golden.
  3. Add chicken livers and cook, stirring until poached or lightly browned- don’t over-cook! Add salt, Accent, and 12 c. sherry, and cook 5 minutes longer or until sherry evaporates. Let cool and discard bay leaves.
  4. In food processor, Course grind 1 onion and the 4 egg whites from hard boiled eggs, and reserve this in a bowl. Also reserve the egg yolks in separate bowl for topping.
  5. In food processor, puree chicken liver mixture. Add 1/4 c. cheap brandy or cognac, and enough Miracle Whip to make it spreadable.
  6. Fold in egg whites and onion from reserve.
  7. Pack into greased mold and chill overnight. Remove from mold and wrap in wax paper and refrigerate until 1 hour before serving.
  8. Crumble reserved egg yolks, add 1/2 as much Parmesan cheese, and cover pate’ with the mixture.