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Heavy Cream Chicken Liver Pate

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  Chicken livers 1 Pound
  Melted butter 1⁄2 Cup (8 tbs)
  Heavy cream 1⁄4 Cup (4 tbs)
  Brandy 3 Tablespoon
  Onion 1⁄2 Small, chopped
  Garlic 1⁄2 Clove (2.5 gm), chopped
  Allspice 1⁄4 Teaspoon
  Dry mustard 1 Teaspoon
  Steamed soy sprouts 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper To Taste

Put livers in saucepan and cover with water.
Add salt.
Bring to boil; reduce heat and simmer, covered, until tender, about 10 minutes.
Put livers in blender with all ingredients.
Blend until smooth.
Pack into crock and refrigerate, covered, for 24 hours.
Use as a spread on toast or as stuffing for raw mushrooms or celery.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1689 Calories from Fat 1164

% Daily Value*

Total Fat 132 g203.5%

Saturated Fat 76.5 g382.3%

Trans Fat 0.3 g

Cholesterol 1879.5 mg626.5%

Sodium 2313.1 mg96.4%

Total Carbohydrates 16 g5.3%

Dietary Fiber 3.1 g12.4%

Sugars 2.9 g

Protein 84 g168.9%

Vitamin A 1076.7% Vitamin C 146%

Calcium 13.6% Iron 230.5%

*Based on a 2000 Calorie diet

Heavy Cream Chicken Liver Pate Recipe