Chicken Liver Pate

Chicken Liver Pate

5 reviews, 4.8 star(s). 100% would make again

Ready in 45 minutes

Heather's French Cook Book - quick


8 oz Chicken livers; trimmed
2 cloves Garlic; minced
Brown; finely diced
2 tablespoons Butter; for frying
4 tablespoons Butter; creamed
1 tblspoons Cognac; or brandy
1 pinch salt and pepper; to taste
5 sprigs Fennel and capers; or bay leaves & junipe

Original recipe makes 4



Fry onion and garlic gently until transparent and soft. Add chicken livers and toss, cooking two mins per side only. Pink in the middle. Cool slightly and put in blender. Add two tblsp cognac and creamed butter and blend until smooth. Put in dish, cover with clarified butter and decorate. Regrigerate until needed. Will keep well in fridge for 3 days.

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Mate, it doesn't says how much onion?
Alexandru 4y ago

I added 1tsp herb d Provence.
Kimnmi 4y ago

Very simple & inexpensive to make. Put into ramekins and decorated with a bay leaf & juniper berries. It was very beautiful & posh, and tasted like an excellent pate. Allow plenty of chill time.
Eigermoon 6y ago

Andimae 7y ago

This is a great recipe and very elegant for parties. Putting it in the food processor really makes it smooth, and the brandy gives it a refined taste. I've made similar recipes with herbs and I would add some next time - maybe thyme, but otherwise this recipe is perfect.
cajuntoast 10y ago

[I posted this recipe.]
chris1243 10y ago

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