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How to make Livering Puddinges--Take the Liver of a Hogge, and give it three or fower waumes over the fier. The either grate it or choppe it verye small, and take a little grated bread and two egges well beaten, whites and all, and Currans, Nutmegges, Pepper, and Salte, and Hogges suet. --The Good Hous-wives Treasurie "Puddyng time" was any time that puddings were to be had, hence a time when one was in luck. Well, its pudding time for you: here is an easy, pleasantly spiced pate made with chicken livers. It would be suitable as an hors doeuvre, appetizer, or luncheon entree. 1 pound chicken livers 1 quart salted, boiling water 1 tablespoon bread crumbs 2 eggs, lightly beaten 3/4 teaspoon freshly grated nutmeg 1/8 teaspoon freshly ground pepper Salt to taste 1 tablespoon melted beef suet or rendered chicken fat 2 tablespoons currants Garnish: currants, bay leaves, whole-wheat toast 1. Plunge chicken livers into boiling water. Cover and cook over medium heat for 10 minutes. 2. Drain livers. Push them through the fine blade of a food mill, or pound them into a paste with a mortar and pestle. 3. In a bowl, combine remaining ingredients. 4. Add mixture to ground liver, and stir to distribute evenly. 5. Place "pudding" in a small serving bowl and chill at least 2 hours. 6. Before serving, plant a few bay leaves in the "pudding", and scatter currants around them. 7. Serve with small squares of whole-wheat toast. Yield: 1 1/2 cups
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