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Chicken Liver Pate With Whipping Cream

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  Chicken livers 1 Pound
  Onion 1 Large
  Margarine 2 Tablespoon (Fleischman's)
  Bay leaves 2
  Italian seasoning 1⁄2 Teaspoon
  Whipping cream 3 Tablespoon
  Melted butter 3 Tablespoon
  Salt To Taste
  Pepper To Taste

Cut membrane off livers with scissors.
Chop the onion, but not fine.
Melt margarine in frypan, add the onions and the whole chicken livers.
Add the seasoning and salt and pepper.
Fry until onions and livers are cooked.
Livers must have lost all their redness.
Remove the bay leaves, and put the mixture through a mincer, including margarine from frypan.
Mince fine into a bowl.
With an egg beater or whisk, mix in the cream and brandy until smooth.
Transfer mixture to a pate dish, spreading evenly.
Cover it with 1/8" of melted butter, and chill in refrigerator for at least 2 hrs.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1367 Calories from Fat 876

% Daily Value*

Total Fat 98 g151.4%

Saturated Fat 44.9 g224.7%

Trans Fat 0.3 g

Cholesterol 1726.1 mg575.4%

Sodium 1068 mg44.5%

Total Carbohydrates 35 g11.7%

Dietary Fiber 5.9 g23.5%

Sugars 16.6 g

Protein 81 g161.6%

Vitamin A 1051.4% Vitamin C 175.4%

Calcium 16.2% Iron 235.1%

*Based on a 2000 Calorie diet

Chicken Liver Pate With Whipping Cream Recipe