Reviewed: Mar. 29, 2013

This recipe is a great starting point. I use less butter, more sherry (or dry white wine, and a squeeze of lemon juice. Also, no mace. Thanks.

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Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Jun. 14, 2012

Excellent

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4 users found this review helpful

Reviewer:

Rex Hutcheson

Reviewed: May 21, 2012

Super smooth and creamy! I followed Dick Rebel's suggestions and didn't overcook the livers. I also finished it with a touch of truffle-infused oil. I didn't have any shallots but used vidalias instead. Delicious!

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4 users found this review helpful

Reviewer:

luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

Reviewed: Jan. 6, 2012

I had no clue how to make a pate but my friend is allergic to MSG and loooves pate! Apparently a lot of commercial pates contain MSG. So I found this recipe and gave it a shot.....enjoyed it, may spice it up a bit in future but a good recipe. Thank you, it made my friend very happy :-D

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6 users found this review helpful

Reviewer:

CraZee A

Cooking Level: Expert

Reviewed: Dec. 18, 2011

I rated this a 1 star and called it bland and bitter I am apologetic because the bitter was my fault and I have learn to clean the liver better to remove all fibrous and white parts with a very sharp knife, I had included lighter colored livers and maybe that was the problem as for the bland well it is basic and that were the fun starts, so to William I am sorry I spoke to soon.

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Reviewer:

ronnie

Reviewed: Oct. 16, 2011

My husband and I loved it! I didn't have any mace, so I'm not sure what that would have added, but we also added a little worchestershire and some horseradish mustard. Fantastic!

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5 users found this review helpful

Reviewer:

merrycook

Reviewed: Mar. 27, 2011

Darn you William! You've turned me into a Liver Pate addict; I was recently caught by my husband, at 2am in the morning, inside the fridge scooping liver pate with an assortment of cracker. Best Pate ever!

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6 users found this review helpful

Reviewer:

Westriver

Cooking Level: Expert

Reviewed: Feb. 21, 2010

Wonderful! I had to make this for the Beef Wellington but eating the leftovers the next day showed how wonderful it is. My hubby (who only like pate de foie gras) said it was outstanding -- not that normal strong chicken liver flavor. I left in some cooked onions while pureeing, and added about 2 TBS more dry sherry (didn't have cooking sherry). Substituted mace for allspice and still fantastic.

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15 users found this review helpful