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Country Liver Pate

Western.Chefs's picture
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Chicken livers 1 Pound
  Medium mushrooms 1⁄2 Pound
  Minced green onions 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Dry white wine 1⁄2 Cup (8 tbs)
  Hot pepper sauce 1⁄8 Teaspoon
  Melba toast 6

1. In 10-inch skillet over medium-high heat, melt 4 tablespoons butter or margarine ( 1/2 stick); stir in chicken livers, mushrooms, green
onions, salt, and garlic; cook until livers are lightly browned but still pink inside, about 5 minutes. Stir in wine and hot-pepper sauce; cover and simmer 5 minutes.
2. In blender at medium speed or in food processor with knife blade attached, blend chicken-liver mixture and remaining 1/2 cup butter or margarine (1 stick) until smooth, stopping blender occasionally and scraping sides with rubber spatula. (Mixture will be thin.)
3. Pour mixture into 3-cup crock or small bowl; cover and refrigerate 3 hours or until mixture is firm.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1992 Calories from Fat 1412

% Daily Value*

Total Fat 160 g246.4%

Saturated Fat 93.9 g469.4%

Trans Fat 0.3 g

Cholesterol 1927.9 mg642.6%

Sodium 2503.7 mg104.3%

Total Carbohydrates 33 g11%

Dietary Fiber 5.1 g20.4%

Sugars 5.8 g

Protein 89 g178.6%

Vitamin A 1095.9% Vitamin C 156.6%

Calcium 12.9% Iron 238.2%

*Based on a 2000 Calorie diet

Country Liver Pate Recipe