Ready in 24 hours
This recipe is adapted from one given to me by my French neighbor, Nadia. In 2009, I won first prize for this dish in an appetizer contest. Use the Country Style Pate Spice to make this. I served it on plain Melba Toast, with Blue Cheese Butter and Cornichons. Look on Blue Oven for the recipe for Blue Cheese Butter as well.
Dry and clean chicken livers. Chop onion and garlic finely. Sweat garlic and onion in a little butter. Set aside. Saute chicken livers. Add onion mixture. Add red wine and pate spice. Let cook down until almost all liquid is reduced. Place mixture in food processor. Process and let cool. Cream butter separately. Fold in cooled liver mixture. Mix thoroughly.
At this point, you can put it into a nice bowl or crock. You can also roll it in wax paper.
Chill the pate over night. If you rolled it up, slice it for putting on toast. If you did not roll it up, it is advisable to let it come to just about room temperature before serving.
If you want a lot of pate, just increase the amount of chicken livers. This is a real crowd pleaser, even for people who do not like pate, and especially those who do not like liver.
tifazhou 1y ago
pdaddyj 6y agoVery tasty, I would definitely make this again.
arbpen 6y agoIf you want a lot of pate, just increase the amount of chicken livers. This is a real crowd pleaser, even for people who do not like pate, and especially those who do not like liver. [I posted this recipe.]