Classic Beef Liver Pate
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Actually worth eating!
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Melt butter in skillet over medium heat
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Add minced garlic
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Cook until translucent; 3 minutes
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Slice liver into thin strips; trim off connective tissue if needed
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Arrange in skillet and season with thyme, salt and pepper
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Sear each side 60 seconds
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Once juices pool, remove from heat and let cool 5 minutes
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Add to the bowl of a food processor
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Blend until smooth
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Add remaining butter
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Add optional cream
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Blend until smooth
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Transfer to a glass container or individual ramekins
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Cover and chill in the refrigerator for at least 4 hours; best if left overnight
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Serve with cucumber slices, celery sticks, crackers or just by the spoon
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Made with