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Herbed Liver Pate

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  Calf liver/Pig liver / poultry liver 1 Pound
  Very lean ham/Very lean bacon 4 Ounce
  Onion 1 Small
  Butter 3 Ounce
  Seasoning 1 Teaspoon
  Mixed herbs 1 Pinch
  Hard boiled eggs 2
  Cream 1 Teaspoon (Leveled)
  Butter 1 Ounce (Extra If Required)

Cut the liver, ham and onion into small pieces.
Heat the butter in a pan and cook the liver, ham and onion for about 6 min.—no longer.
Put through a very fine mincer twice to give a very smooth mixture.
Add the seasoning, herbs and chopped gherkins or chopped hard-boiled eggs too if wished.
For a very soft pate also add a little cream.
Put into a dish and cook for about 1/2 hr in a moderate oven (350° F., Gas 4), covering with buttered paper and standing in a dish of cold water to prevent the mixture becoming dry.
When the pate is cooked, cover with a layer of melted butter.
Serve cut in slices on a bed of crisp lettuce and accompanied with hot toast and butter.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1836 Calories from Fat 1184

% Daily Value*

Total Fat 128 g197.4%

Saturated Fat 65.1 g325.7%

Trans Fat 0 g

Cholesterol 2281.5 mg760.5%

Sodium 2018.3 mg84.1%

Total Carbohydrates 38 g12.5%

Dietary Fiber 2.1 g8.4%

Sugars 13.8 g

Protein 127 g253.6%

Vitamin A 3574.5% Vitamin C 15.6%

Calcium 11.9% Iron 169.1%

*Based on a 2000 Calorie diet

Herbed Liver Pate Recipe