Party Pate

(1 large loaf)

• 1-1/2 lbs. chicken liver
• 1/2 cup California sweet vermouth
• 1/2 cup water
• 1 (5 oz.) jar sweet pickled onions
• 1/4 lb. boiled ham
• 1-1/2 cups bacon fat or margarine
• 2 tbsp. mixed herbs, such as rosemary, Marjoram and Basil
• 4 tsp. savory salt
• 1/4 cup of California brandy
• 1 small can chopped ripe olives

Slice liver; simmer very gently 15 minutes in Vermouth and water. Meanwhile chop onions and ham very fine. When liver is done, place in blender, adding a little of the cooking liquids as needed for easy blending. (If any liquids is left, save for soup.) Melt fat; combine with liver and all other ingredients; mix well. Press firmly into a large loaf pan lined with wax paper or saran. Chill until firm. Remove from pan; freeze, to be used as needed as a very special hors d’oeuvre. To serve slice very thin and serve on melba toasts or crackers.

Note: I have used this recipe many times at our Wine Tasting . . . it has been received by people that usually don’t care for liver enjoying it.