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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb chicken livers

  • 3

    tbsp brandy or cognac

  • 2

    shallots, chopped very fine

  • ¼

    c butter

  • salt and pepper

  • 3

    tbsp whipping cream

  • 1

    tsp unflavoured gelatin

  • c beef boullion


Marinate the livers in 2 tbsp cognac for 1 hour Melt the butter in a hot frying pan. Saute the shallots until translucent. Add chickn livers and saute until they turn pink throughout, opaque with no red showing. Seaon with salt and pepper. Add the last tablespoon of cognac to the livers and remove from heat. Place the liver and shallots into a food processor and grind until very fine. Add whipping cream. Season to taste with salt and pepper. Put mixture into serving bowl. Soften gelatin in 1 tbsp cold water. Heat the boullion. Add the gelatin to the boullion. As the mixture cools down, pour over the pate to form a layer. Decorate with peppercorns and let the gel set in refrigerator. Keep chilled until ready to serve


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