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Chicken Liver Pate

Ingredients
  Onions 250 Gram, finely chopped
  Garlic 2 Clove (10 gm), crushed
  Butter 250 Gram
  Chicken livers 500 Gram (Use Fresh)
  Eggs 3 , hard-boiled and chopped
  Butter 125 Gram, softened
  Cognac 1 Tablespoon
  Ground cloves 1⁄4 Teaspoon
  Ground mace 1⁄2 Teaspoon
  Hot toast 4 (For Serving)
  Salt To Taste
  Pepper To Taste
Directions

Fry onion and garlic in 250 g (8 oz) butter until soft.
Trim chicken livers of threads and gall and chop into 2.5 cm (1-inch) pieces.
Add to the cooked onion and fry slowly until firm but still pink inside.
Remove from heat and stir in eggs and softened butter.
Add cognac, salt and pepper to taste, cloves and mace.
Rub through a sieve or blend well in an electric blender.
Pot.
Serve with hot toast.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Healthy

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