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Liver Pate


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  • 1 lb chicken livers
  • 1/3 cup butter
  • 1 onion, chopped
  • 1 cup finely chopped mushrooms
  • salt and freshly ground pepper
  • ¼ tsp dried thyme
  • pinch ground nutmeg
  • ¼ cup brandy
  • 4 oz cream cheese at room temperature
  • 2 Tbsp chopped parsley
  • 1 baguette



Step 1

Trim chicken livers and cut in half or quarters if large. Melt butter in skillet over medium heat. Add onion and mushroom and cook, stirring for about 5 minutes until onions are tender. Add chicken livers, salt, pepper, thyme and nutmeg and cook until livers are firm and just slightly pink inside, about 8 minutes. Add brandy and stir up any brown bits from pan. Let cool. Place in food processor or blender with cream cheese and puree until smooth. Check seasoning and stir in parsley. Pour into a pate crock. Cover and refrigerate until chilled – up to 3 days. To serve, slice baguette and toast lightly on both sides. Place on platter with pate and a spreader.

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