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Chicken Pate Cream

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  Bacon fat 1 Tablespoon
  Butter 2 Tablespoon
  Chicken livers 1 1⁄2 Pound
  Unsalted pork fat 1⁄2 Pound, ground
  Dry sherry 2 Tablespoon
  Brandy 2 Tablespoon
  Freshly ground pepper 1⁄2 Teaspoon
  Green onions/Shallots 3 , chopped
  Garlic 1 Clove (5 gm), minced
  Salt 1 1⁄2 Teaspoon

Coat 7-inch souffle mold well with cold bacon fat.
Melt butter in skillet.
Saute livers until all pink has disappeared.
Combine livers, port fat, sherry, brandy, pepper, onions, garlic, and salt; mix well.
Place mixture in blender or food-processor container, a small amount at a time; blend until thoroughly pureed.
Blending may take longer than usual; pork fat is not easily pureed.
Spoon mixture into prepared mold; cover with aluminum foil.
Place mold in baking dish.
Pour hot water half the depth of mold.
Bake in preheated 350°F oven 1 hour.
Remove from oven; let cool.
Invert onto serving platter; chill in refrigerator overnight.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2762 Calories from Fat 2098

% Daily Value*

Total Fat 233 g358.9%

Saturated Fat 88.8 g444.1%

Trans Fat 2.2 g

Cholesterol 2600.9 mg867%

Sodium 3669.3 mg152.9%

Total Carbohydrates 9 g2.9%

Dietary Fiber 2 g8.1%

Sugars 0.9 g

Protein 130 g259.6%

Vitamin A 1555% Vitamin C 233.8%

Calcium 18.7% Iron 353.3%

*Based on a 2000 Calorie diet

Chicken Pate Cream Recipe