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Fine Liver Pate

Western.Chefs's picture
Fine Liver Pate is an easy to prepare appetizer which you will simply love. I bet, you will surely get a huge fan following for this one!
  Rendered chicken fat/Pork fat 1 Teaspoon
  Chicken livers/Pork livers 2 Pound
  Eggs 3
  Cognac 1⁄3 Cup (5.33 tbs)
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Diced unrendered chicken fat/Fresh pork fat 2⁄3 Cup (10.67 tbs) (Use Fresh)
  Onion 1 , coarsely chopped
  Flour 1⁄2 Cup (8 tbs)
  Salt 5 Teaspoon
  Ground ginger 1 Teaspoon
  Monosodium glutamate 1 Teaspoon
  Pepper white 2 Teaspoon
  Allspice 1 Teaspoon

1. Lightly grease a three-quart mold with rendered fat.
2. In an electric blender, make a fine puree of the livers, eggs, cognac and cream. From time to time add a little diced fat, onion and flour.
3. To the puree add all the seasonings and mix well. Pour into the mold and cover the top with a double thickness of aluminum foil.
4. Place in a pan of water and bake in a moderate oven (325° F.) two to two and one-half hours. Cool the pate, then store it in the refrigerator. It is not necessary to weight it. If desired, the top may be decorated with slices of truffle and a clear aspic poured over.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 215 Calories from Fat 152

% Daily Value*

Total Fat 17 g26.2%

Saturated Fat 7.2 g36%

Trans Fat 0 g

Cholesterol 209.4 mg69.8%

Sodium 582.4 mg24.3%

Total Carbohydrates 4 g1.4%

Dietary Fiber 0.4 g1.6%

Sugars 0.4 g

Protein 9 g18%

Vitamin A 101.5% Vitamin C 14.2%

Calcium 2.4% Iron 23.8%

*Based on a 2000 Calorie diet

Fine Liver Pate Recipe