- Recipes Home
- Interest Groups
Chicken Liver Pate Recipe
|Chicken livers||3⁄4 Pound|
|Powdered clove||1⁄4 Teaspoon, mixed with mace|
|Powdered mace||1⁄4 Teaspoon|
|Light cream/Rich milk||1 1⁄4 Cup (20 tbs)|
Serving size: Complete recipe
Calories 1550 Calories from Fat 1168
% Daily Value*
Total Fat 132 g203.2%
Saturated Fat 73.2 g366.1%
Trans Fat 0.2 g
Cholesterol 2136.3 mg
Sodium 2477.9 mg103.2%
Total Carbohydrates 13 g4.3%
Dietary Fiber 1.1 g4.4%
Sugars 1.4 g
Protein 80 g159%
Vitamin A 835.1% Vitamin C 107.4%
Calcium 33% Iron 186.9%
*Based on a 2000 Calorie diet
When they are completely emulsified, add all the rest of the ingredients except the bay leaf.
Pour the mixture into a well buttered fireproof dish, add a dried bay leaf, and cover with aluminum foil.
Stand the dish in a pan containing about 1 inch of water and bake in a moderate oven (350°) for 1 hour, reducing heat after the first half hour.
This pate can be eaten either hot or cold, but I think it is much nicer cold.
It is light and very kind to the digestion.
Properly cooked, it should be a faint pink color when you cut into it not unlike the real foie gras (which costs an absolute fortune).
By the way, watch that the water in the bottom pan, does not boil.
You must nurture the pate as you would a baked egg custard.