1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 log 1055g Recipe makes 1 log)
Calories 1683
Calories from Fat 1206		(71%)
Amount Per Serving		%DV
	Total Fat 134.0g	206%
	Saturated Fat 71.7g	358%
	Monounsaturated Fat 37.2g
	Polyunsaturated Fat 10.0g
	Trans Fat 0.3g
Cholesterol 2659mg		886%
Sodium 5911mg		246%
Potassium 1520mg		43%
Total Carbohydrate 14.0g		4%
	Dietary Fiber 1.6g	6%
	Sugars 5.8g
Protein 104.3g		208%
how is this calculated?

Menus using this recipe:

Gay's Thanksgiving Menu 2006

Gay Gilmore

Friday After Thanksgiving Entertaining Good Friends

Gay Gilmore

Thanksgiving 2007

Engrossed

Chicken Liver Pate'

Recipe #79574 | 20 min | 10 min prep

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: papergoddess
Dec 24, 2003

Elegant, easy appetizer.

1 log (change servings and units)

Ingredients

1 lb chicken liver
1/2 cup butter, softened
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup grated onion (or more to taste)
1-2 clove garlic, mashed
4 eggs, hard boiled
2 tablespoons cognac (optional)
1 cup chopped fresh parsley (optional)

Directions

1
Cook chicken livers in boiling water for about 7-10 minutes; drain well.
2
Blend chicken livers with all other ingredients EXCEPT PARSLEY with hand mixer.
3
Chill until firm; shape into a log and roll in parsley if desired.
4
Keep refrigerated until served.

Questions about this recipe?

Featured Reviews for This Recipe

From: Catnip46

On Jan 16, 2010

This was very tasty even though I left out the cognac and parsley. I didn't shape it into a log just whipped it real good and left it in a dish so it could be spread on crackers. I didn't saute my onion as I liked the crunch that they added to the pate.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: CampChatsworthCook

On Jan 8, 2010

Great recipe. Added some shallots, fresh thyme, fresh tarragon and parsely along with the cognac ( I sued Aspach) and it was delicious and a big hit at the last party I took it too. Like Kittencal, I sauted my onions a bit in some butter first. Otherwise just followed the recipe. Well done. The DH won't go near it - bad liver memories from his youth but I could live on this and pumpernickel. Thanks papergoddess for a winning recipe.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: KITTENCAL

On Aug 25, 2004

I made this today as an experiment for a Saturday night get-together. As the previous reviewer, I also added more onions and garlic than stated, and also I caramalized/sauteed the onions first in hot oil to add more taste and left out the cognac. This is a wonderful pate recipe. This is definately a recipe I will make again, and look forward to serving this at my get-together this weekend. Thanks so much for sharing, this is a winner!....Kittencal

4 people found this review helpful

Was this review helpful to you? YES | NO

From: robyn win

On Oct 9, 2005

Made this...too easy, so yummy. Will definitely make it again and again. Instructions were clear, ingredients were on hand. A great, economical pate without all the waterbath in the oven and messing around. Thankyou, papergoddess

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 16 reviews