Chicken Liver Pate is a glorious appetizer not often made in the United States, though incredibly popular in Europe. It pairs perfectly with Red Onion Marmalade. Hardly a great restaurant in England or France fails to offer a version of this fabulous delicacy.
Chicken Liver Pate

Chicken Liver Pate
 
Prep time
Cook time
Total time
 
Crackers, toasted baguette, savory biscuits, melba toast or thin pumpernickel bread go well with this delicious spread. Goes well with cornichons and caramelized red onion confit.
Author:
Recipe type: Appetizer
Cuisine: French
Serves: 1 1/4 pounds
Ingredients
  • 7 Tablespoons softened butter, divided
  • 1 1/3 pounds chicken livers; (to make 1 generous pound - cleaned)
  • salt
  • black pepper, freshly ground
  • nutmeg, freshly grated
  • 2 Tablespoons Brandy
Instructions
  1. Cut away any greenish stained liver, as even a scrap will make the pate bitter, and pull away from its connecting threads.
  2. Heat 1 tablespoon butter in a non-stick frying pan until just foaming. Add half the livers and saute quickly until golden brown on each side and still quite soft in the middle. Remove livers to plate. Add another tablespoon butter and saute remaining livers the same way until golden brown.
  3. Return first batch of livers to pan with second batch, increase heat and add brandy. Ignite brandy with a match, tilting pan to spread flames. They will die out quickly.
  4. Add a little salt, pepper and grated nutmeg.
  5. Transfer livers to food processor and incorporate remaining butter. Process until fully blended.
  6. Check seasoning.
  7. Portion into ramekins and refrigerate at least two hours or overnight, covered until ready to serve.

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.