Florentine Liver Pate With Broth Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Medium dry sherry2⁄3 Cup (10.67 tbs)
 Regular strength chicken broth/Beef broth1 1⁄2 Cup (24 tbs)
 Butter/Margarine2 Tablespoon
 Onion1 Medium, finely chopped
 Chicken livers/Calf's liver3⁄4 Pound, trimmed of tough membrane, cut into 1/2 inch chunks
 Minced anchovy fillets1 Tablespoon
 Chopped capers2 Tablespoon
 Toast1 Dozen (Adjust Quantity As Needed)
 Chopped parsley2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

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

Directions

In a 1 to 1 1/2 quart pan, combine 1/2 cup sherry and broth.
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.
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