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This pate recipe is prepared with chicken livers and cream cheese. Flavored with jellied consomme and cognach to taste, this pate also has eggs and truffles in it. Seasoned to taste, it is chlled and can be served with toast.
  Butter 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Chicken livers 1⁄2 Pound
  Ground pepper 1 Dash
  Hard cooked eggs 2
  Cognac To Taste
  Cream cheese 2 Cup (32 tbs) (2 Package)
  Canned jellied consomme 1 Cup (16 tbs)
  Truffles 3 , chopped

Melt butter in a saucepan.
Add chicken livers and cook, stirring frequently, until tender (about 8 to 10 minutes).
Work liver and eggs through a food grinder or blend in an electric blender.
If you use the latter method, do a small quantity at a time.
Work the cream cheese until soft, then combine with the ground liver mixture.
If you have a blender, put it all back in the container and give it another whirl to make it as smooth as possible.
Then stir in truffles, salt, pepper, and cognac.
To prepare Pate en Bellevue: Line a small mold (2 cup size) with jellied consomme or aspic, decorate with strips of truffles and the whites of hard cooked eggs.
Cover these with a second layer of consomme.
Chill thoroughly.
Fill center with the chicken liver pate and cover with another layer of consomme.
Chill thoroughly again.
Unmold and serve with toast.

Recipe Summary

Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2576 Calories from Fat 1818

% Daily Value*

Total Fat 206 g317.3%

Saturated Fat 112.2 g561.1%

Trans Fat 0.1 g

Cholesterol 1840.8 mg613.6%

Sodium 4815.7 mg200.7%

Total Carbohydrates 112 g37.5%

Dietary Fiber 30.1 g120.3%

Sugars 16.2 g

Protein 147 g293.1%

Vitamin A 648.2% Vitamin C 70.6%

Calcium 55.6% Iron 137%

*Based on a 2000 Calorie diet


Pate Recipe