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Call ahead to make sure your butcher has pork liver. This subtly flavored pate is easy to pull together and will become a classic in your hors d’oeuvres repertoire.

Elegant Liver Pate

3/4 pound pork liver
1 onion, quartered
2 cups water
2 teaspoons instant chicken bouillon granules
1/4 cup sliced green onion
1/4 cup butter OR margarine
2 tablespoons Cognac OR other brandy
2 tablespoons mayonnaise OR salad dressing
1 1/2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground thyme

1. Combine pork liver, onion quarters, water and bouillon granules in a medium saucepan. Bring to a boil. Reduce heat, cover and simmer 10 minutes. Drain, discarding all but pork liver.
2. Place liver in work bowl of food processor. Add green onion and butter; process for 10 seconds. Scrape down sides of work bowl; add remaining ingredients and continue processing until smooth.
3. Oil a 2 cup mold or small bowl. Pack liver mixture into mold. Cover tightly with plastic wrap. Refrigerate several hours or overnight.
4. Turn pate out of mold and serve with assorted crackers.

Serves 8.

Nutrition Facts:
Calories 150 calories
Protein 10 grams
Fat 10 grams
Sodium 700 milligrams
Cholesterol 130 milligrams
Saturated Fat 2 grams
Carbohydrates 2 grams
Fiber 0 grams

Recipe provided courtesy of Pork: The Other White Meat.

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