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Liver Pate Appetizer Recipe
|Chicken livers||1 Pound (500 Gram)|
|Salted water||1 Cup (16 tbs) (Use As Required)|
|Butter||125 Gram (1/2 Cup)|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Bacon||1⁄4 Pound, chopped (125 Gram)|
|Tabasco sauce||1 Dash|
|Cayenne pepper||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Scalded cream||65 Milliliter (1/4 Cup)|
|Butter||4 Tablespoon (Extra Butter)|
Calories 650 Calories from Fat 417
% Daily Value*
Total Fat 47 g72.8%
Saturated Fat 27.4 g137.1%
Trans Fat 0.1 g
Cholesterol 499.4 mg
Sodium 422.6 mg17.6%
Total Carbohydrates 23 g7.8%
Dietary Fiber 1.6 g6.5%
Sugars 10.7 g
Protein 23 g46.5%
Vitamin A 277.6% Vitamin C 45.6%
Calcium 8.6% Iron 58.3%
*Based on a 2000 Calorie diet
Heat 1/2 cup butter in a pan, add chicken livers and cook 8-10 minutes, remove livers and place in a blender.
To pan juices add onion, garlic and bacon and cook over low heat for 12-15 minutes, but do not brown.
Stir in cognac, port, Tabasco sauce, salt, pepper, cayenne, ginger, cloves and scalded cream and cook 5 minutes, stirring constantly.
Pour into the blender and whirl until mixture is smooth and fully blended.
Spoon into individual bowls and chill until firm.
Gently heat the extra butter over the pate and refrigerate.
Delicious as a first course with crunchy French bread, or pumpernickel.