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Butter Chicken Liver Pate

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  Butter 2 Tablespoon
  Chicken livers 1⁄2 Pound
  Hard cooked eggs 2
  Cream cheese 3 Ounce, softened (1 Package)
  Finely chopped parsley 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cognac 1 Tablespoon

Heat butter in medium frypan.
Cook chicken livers, stirring occasionally, over medium heat 10 minutes or until tender; drain.
Chop livers and eggs in food grinder, blender, or food processor, a little at a time.
With wooden spoon, work cheese until light and fluffy.
Mix into liver mixture along with remaining ingredients.
Refrigerate several hours.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 987 Calories from Fat 679

% Daily Value*

Total Fat 77 g117.9%

Saturated Fat 39.1 g195.5%

Trans Fat 0.1 g

Cholesterol 1424 mg474.7%

Sodium 2046 mg85.2%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.52 g2.1%

Sugars 4.2 g

Protein 58 g117%

Vitamin A 577.6% Vitamin C 100.9%

Calcium 18.7% Iron 127.9%

*Based on a 2000 Calorie diet

Butter Chicken Liver Pate Recipe