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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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Pate Recipe