CHICKEN LIVER PATE
3/4 Pound Chicken Livers
1/2 Medium Spanish Onion
1 Stalk Celery, Finely Chopped
1/4 Small Green Bell Pepper, Finely Chopped
2 Egg Whites, Hard Boiled
1/4 Teaspoon Salt
1/2 Teaspoon Black Pepper, Fresh Ground
1 Teaspoon Olive Oil
In A Non Stick Skillet Sprayed With Olive Oil, Gently Sauté The Chicken Livers For 2-3 Minutes Until Firm But Not Completely Cooked Through. Place The Livers And Hard Boiled Egg Whites Together In A Blender And Blend Until Smooth. Add The Celery And Green Bell Pepper And Combine By Hand With The Seasonings. Place In A Pate Dish Or Small Soufflé Dish And Chill In The Refrigerator. A Thin Layer Of Clarified Butter On Top Will Keep The Pate Fresh For A Few Days In The Refrigerator. Serve Garnished With A Little Chopped Parsley And With Triangles Of Thinly Sliced Toast.
Notes: Excellent Source Of Vitamin C, A, B6, B12, B2, Folacin, Niacin And Iron.
Good Source Of Zinc.
If You Like Pate, This Is A Lower Fat, Lower Cholesterol Version That Still Retains Good Flavor. Liver Pate Is A Nutritious Appetizer.