Curried Liver Pate Recipe

Curried Liver Pate

8 oz chicken livers

1 Tablespoon butter

2 hard cooked eggs

1 small onion

1/4 cup mayonaise

1 Tablespoon lemon juice

1 teaspoon curry powder

1/2 teaspoon paprika

1/4 teaspoon salt

dash pepper

1/4 teaspoon dry mustard

finely snipped parsley

Brown chicken livers in butter. Puree liver, eggs, and onions until fine. Blend in mayonnaise, lemon juice, curry powder, salt, pepper, paprika and mustard. Line small bowl with clear plastic wrap. Spoon mixture into bowl. Cover and chill. Unmold into serving dish; peel off wrap. Sprinkly with parsley- 1 3/4 cups.

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I don't know what that last 1 3/4 cups means--do you put 1 3/4 cup parsley on the pate? Does it make 1 3/4 cups of pate? I don't know. I do know that this is probably good. I have eaten chicken livers before. Mainly because I was at a Japanese grill and didn't know what to order. Not that bad.

Grammy has a way of writing with that is new to me. It's a c with a line over it. I always do w/. Maybe I'll adopt her way of doing it......