| | Quick Liver Pate 2
one 8 ounce package of cream cheese, at room temperature
one 8 ounce package of liverwurst sausage, chopped
2 tablespoons of dry sherry
1 teaspoon of prepared mustard, preferably Dijon
1 tablespoon of parsley, finely chopped
1/4 teaspoon of basil leaves, finely crumbled
Paraffin
In a large bowl, with electric mixer, blend cream cheese with liverwurst until smooth.
Add sherry, mustard, parsley and basil. Beat until very smooth.
Pack into attractive crock. Seal surface with melted paraffin. Allow to cool, then refrigerate. Makes 2 cups |
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