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Chicken Liver Olive Pate Recipe
|Chopped shallots||1⁄4 Cup (4 tbs)|
|Butter||1 1⁄4 Cup (20 tbs)|
|Chicken livers||2 Pound|
|Madeira||1⁄3 Cup (5.33 tbs)|
|Thyme leaves||1 Dash|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chopped pimento stuffed olives||3⁄4 Cup (12 tbs)|
|Sliced pimento stuffed olives||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 3886 Calories from Fat 3099
% Daily Value*
Total Fat 348 g536.1%
Saturated Fat 188.3 g941.5%
Trans Fat 0.6 g
Cholesterol 3899.2 mg
Sodium 5701.1 mg237.5%
Total Carbohydrates 24 g8%
Dietary Fiber 0.19 g0.78%
Sugars 1.5 g
Protein 160 g319.9%
Vitamin A 2192.7% Vitamin C 276.4%
Calcium 23.9% Iron 457.2%
*Based on a 2000 Calorie diet
Remove shallots with slotted spoon.
Saute chicken livers in skillet, several at a time, until lightly browned, adding additional butter if needed.
Pour Madeira into skillet; add seasonings.
Bring to a boil, stirring, to loosen browned bits in skillet.
Combine half the livers, shallots, Madeira mixture and cream in blender container; blend until smooth.
Repeat, blending remaining half.
Melt remaining butter; blend into liver mixture with chopped olives.
Turn into pate mold or serving dish; chill for several hours or overnight.
Make diagonal cuts on top of pate; garnish with sliced olives in center of each diamond.