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Liver Pate

Gourmet.station's picture
  Frozen chicken livers 16 Ounce (2 Packages)
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Chopped onion 1 Cup (16 tbs)
  Eggs 2
  Milk 1⁄4 Cup (4 tbs)
  Pepper 1⁄8 Teaspoon
  Thyme 1⁄8 Teaspoon
  Dry bread crumbs 1⁄4 Cup (4 tbs)

In saucepan, cook frozen livers in boiling water 15 minutes or until done; drain.
In blender at high speed, beat soup, onion, eggs, milk, pepper, and thyme until smooth.
At low speed, gradually add livers and bread crumbs.
Pour into loaf pan (8x4x3 inches); place in shallow pan with 1-inch deep water.
Bake at 325°F. for 1 1/2 hours or until silver knife inserted in center comes out clean.
Refrigerate overnight.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 972 Calories from Fat 356

% Daily Value*

Total Fat 40 g60.9%

Saturated Fat 13 g65.2%

Trans Fat 0.3 g

Cholesterol 2002.6 mg667.5%

Sodium 1728.2 mg72%

Total Carbohydrates 52 g17.3%

Dietary Fiber 5.2 g20.7%

Sugars 17.7 g

Protein 98 g196.5%

Vitamin A 1016.9% Vitamin C 156.7%

Calcium 25.4% Iron 250.6%

*Based on a 2000 Calorie diet

Liver Pate Recipe