Thyme and Hare Liver Pate—a recipe (contributor post)

In a comment on a post about Antonio Lopez Garcia's Conejo Desollado [or "Skinned Rabbit"](1972), Samuel A. from NYC contributed this recipe, which I'm reposting here for easy finding. 

Writes Samuel:
In the thyme and the dew of Jean De La Fontaine…Thyme and Hare Liver Pâté
2 or 3 hare livers
Butter (equal in weight to liver.)
¼ to ½ of an onion (depending on size of livers.
½ tablespoon thymePinch of salt and pepper (or to taste.)
Melt butter. Add thyme, salt and pepper to butter and let simmer. Dice onion and place in a Pyrex or stainless steel bowl with livers. Place bowl into a pot of boiling water, making sure that the water level does not rise too high, overflowing into the bowl. Once the livers are cooked all the way through (the amount of time this may take depends upon the sizes of each liver, but should not be much more than 15min) combine with melted butter and thyme. Blend together, pour into container or mold, and cool.

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