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Liver And Blue Cheese Pate


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  • 2 tablespoons butter - (1/4 stick)
  • 1 1/2 cups chopped onions
  • 1 pound chicken livers halved, trimmed
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons brandy
  • 4 ounces blue cheese crumbled


Servings 2


Step 1

Line 2-cup dish or mold with plastic wrap, leaving overhang.

Melt butter in large skillet over medium-high heat. Add onions; sauté until beginning to brown, about 6 minutes. Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Sauté until livers are no longer pink in center, about 10 minutes.

Remove from heat. Add brandy; scrape up any browned bits. Place contents of skillet in processor. Add cheese; blend until smooth. Season with salt and pepper. Pack pâté into prepared dish. Cover; chill 1 day. Unmold to serve.

Serve with crackers or baguette rounds.

This recipe yields about 2 cups.

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