I upped the recipe to use a whole pound of chicken livers. I did the recipe as written but there was too much liquid after cooking the livers. The pate would never thicken up even after several hours in the fridge. I made it again everything the same but drained the livers before blending and it worked great. Just the right consistancy. I also added more garlic and onion but that's just me. I will definitely do this again.

Reviewed On: Jun. 30, 2009

Very easy. Very tasty. I changed nothing and this dish came out perfect. It reheats well also.

Reviewed On: Feb. 9, 2007

This was really creamy and tasty. I added a little extra garlic and hot sauce but that's just my taste. Excellent, I will definitely make this again.

Reviewed On: Feb. 9, 2007