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Florentine Liver Pate With Broth Recipe
|Medium dry sherry||2⁄3 Cup (10.67 tbs)|
|Regular strength chicken broth/Beef broth||1 1⁄2 Cup (24 tbs)|
|Onion||1 Medium, finely chopped|
|Chicken livers/Calf's liver||3⁄4 Pound, trimmed of tough membrane, cut into 1/2 inch chunks|
|Minced anchovy fillets||1 Tablespoon|
|Chopped capers||2 Tablespoon|
|Toast||1 Dozen (Adjust Quantity As Needed)|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1794 Calories from Fat 482
% Daily Value*
Total Fat 54 g83.7%
Saturated Fat 21.4 g106.8%
Trans Fat 0.2 g
Cholesterol 1243.3 mg
Sodium 4673.2 mg194.7%
Total Carbohydrates 219 g73%
Dietary Fiber 9.6 g38.4%
Sugars 20.8 g
Protein 97 g194.2%
Vitamin A 819.3% Vitamin C 195.2%
Calcium 58.3% Iron 258.8%
*Based on a 2000 Calorie diet
Bring to a boil and simmer, covered, about 30 minutes.
Meanwhile, in a 10 to 12-inch frying pan, combine butter and onion.
Stir occasionally over medium heat until onion is fairly browned, 10 to 15 minutes.
Add remaining sherry; boil, uncovered, until liquid evaporates, about 2 minutes.
Reduce heat to medium and add liver, stirring often until liver is firm and slightly pink in center (cut to test), about 5 minutes.
Add anchovies and capers.
Whirl liver mixture in a food processor just until coarsely pureed, or finely chop with a knife.
Add salt and pepper to taste.
Spoon warm pate onto toast.
Sprinkle with parsley.
Put on rimmed plates or wide bowls; ladle hot broth over toast and eat with a knife and fork.