Chicken Liver Pate




  • 1/4 cup finely chopped onions
  • 4 Tbsp butter
  • 1-1/2 lbs chicken livers
  • 2 hard-boiled egg yolks
  • 4 Tbsp softened butter
  • 1/2 cup heavy cream
  • 1/3 cup Cognac
  • 1/4 tsp nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 Tbsp chopped green onions or fresh chives 


Sauté the onions in four Tbsp butter in a skillet over medium heat for two to three minutes. Add the chicken livers and cook just until the pink disappears. Remove from heat. Puree the mixture in a blender or food processor until smooth. Put the egg yolks through a sieve and add to the liver mixture together with the four Tbsp softened butter, cream, Cognac, nutmeg, salt and pepper. Process to mix well. Spoon the pate into a decorative bowl, cover and chill for several hours. Sprinkle the top of the pate with the green onions and chives before serving with toast points or crackers. Makes about 24 appetizer servings.





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