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1 lb chicken livers
1/2 c minced onion
2 tbsp oil
1/2 tsp salt
1/4 tsp pepper
2 tbsp cream sherry
1/4 tsp dried dill
Sliced olives


Heat livers and onion in oil. Add salt and pepper; until until livers are no longer pink. Chop coarsely. Pour sherry into blender. Add dill and liver mixture; blend lightly. Do no liquify. Turn out onto platter; shape lenghtwise on platter to resemble half of a pineaple. Score into diamond shapes; place olive slice in each diamond. Place greens at top of pate on platter for crown.