Reviewed: Aug. 22, 2011

This pate is the BEST pate I've ever had. The only change was that I sauteed an onion in the butter on low heat for about 30 minutes before adding the liver and fresh garlic. I used organic chicken liver and organic onion bullion. I also substituted cooking sherry for the wine. Even if you don't like liver, you'll love this!

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4 users found this review helpful

Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: May 4, 2011

I followed this recipe exactly and took it to a luncheon. EVERYONE loved it (even people who thought they wouldn't like chicken liver pate)!

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3 users found this review helpful

Reviewer:

BADALLAS

Reviewed: Feb. 10, 2011

Delicious!!!not too pretty to look at, but divine, one of the best chicken liver pate I ever made, however, i did use fresh garlic and onions.

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5 users found this review helpful

Reviewer:

jjbee100

Reviewed: Dec. 15, 2010

This was a good recipe and the pate tasted great. I was a little nervous because the picture turned me off a little but tried it anyway, glad I did! I did everything to the same but squeezed a little pate on a cracker for a nice presentation.

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7 users found this review helpful

Reviewer:

Don H

Reviewed: Nov. 15, 2010

I really liked it!

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6 users found this review helpful

Reviewer:

Lissa

Cooking Level: Expert

Home Town: San Diego, California, USA

Reviewed: Mar. 18, 2010

The pate was delicious. I would suggest using additional pistachios left whole and divide the mixture into small chafing dishes for serving before refrigerating.

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12 users found this review helpful

Reviewer:

Dennis

Reviewed: Feb. 5, 2010

ate about a tenth of it and discarded the rest after a few weeks in the fridge. renata thought it was okay.

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5 users found this review helpful

Reviewer:

Vaiva

Reviewed: Dec. 24, 2009

fantastic! fantastic! all the way! i used fresh ingredients too. i've been looking for a good pate recipe for a while now. thanks for this. its a keeper!

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6 users found this review helpful

Reviewer:

deepasri

Cooking Level: Intermediate

Reviewed: Jul. 15, 2009

Excellent recipe for my first pate. I also used fresh red onion and fresh garlic. It firmed up well, and was just divine. A++

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6 users found this review helpful

Reviewer:

Toasted Garlic

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Jul. 5, 2009

Absolutely delicious! No more store-bought for me. I used real onion and garlic instead of the powdered. Used 1/3 cup of wine, 95% fat-free cream cheese. Butter-flavoured margarine instead of butter. I served this after only chilling for almost two hours; I think overnight would be best, but it still tasted amazing. Great recipe!

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7 users found this review helpful