Liver Pate

Liver Pate

19
William Anatooskin 10

"A great appetizer for New Year's Day and the Rose Bowl Parade. Serve with thinly sliced brown bread, rye crisp, crackers or chips."
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Ingredients

1 h 45 m servings 116 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
  2. Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.

Reviews

19
  1. 21 Ratings

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Most helpful positive review

Good basic recipe. Easy, but could use some illumination. First, don't over cook the livers. When stabbed, they should still be 'rosey' inside. Once livers are done, drain, and pick out onio...

Most helpful critical review

This was my first time making pate. I think its a good basic receipe but it needs tweaking to make it great.

Good basic recipe. Easy, but could use some illumination. First, don't over cook the livers. When stabbed, they should still be 'rosey' inside. Once livers are done, drain, and pick out onio...

This is an excellent recipe. I boil the liver with the onions and a few cloves of garlic then puree it all up together and omit the raw onion. I also add a 1/2 cup of half and half, a teaspoon...

I'm new to the world of pureed meats. First, I made the recipe exactly as printed. Tasted it and then doubled the spices. Very nice ... my mom said it's better than store bought!

This is an excellent recipe. I used it for Beef Wellington and it truly made the dish. Thank you for it… its a keeper!

This was my first time making pate. I think its a good basic receipe but it needs tweaking to make it great.

Ah yes, more snow in the forecast! Must type fast before my PC gets rid of me again. I normally don't eat red meat, but again, this is one of those exceptions. I developed a taste for liver pate...

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...

Great recipe, William. Thank you. I have never cooked with mace and am unsure of what it would add to this recipe. But I must say, I added a teaspoon of garlic powder, and this spread came out d...

I thought this recipe was easy and tastes great. Will be a hit at Christmas Eve party.