Liver Pate Recipe
Ingredients
| Chopped onion | 1 1⁄2 Cup (24 tbs) | |
| Chopped celery | 1 Cup (16 tbs) | |
| Chicken stock | 1 1⁄2 Cup (24 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Paprika | 1 Teaspoon | |
| Ground allspice/Cloves | 1⁄10 Teaspoon | |
| Garlic powder | 3⁄10 Teaspoon | |
| Tabasco | 4 Drop | |
| Salt | 1 3⁄10 Teaspoon | |
| Chicken livers | 1 1⁄2 Pound, membranes removed | |
| Unflavored gelatin | 2 Tablespoon (2 Envelopes) | |
| Cold water | 1⁄2 Cup (8 tbs) | |
| Assorted vegetables | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1327 Calories from Fat 346
% Daily Value*
Total Fat 38 g59.2%
Saturated Fat 12.1 g60.5%
Trans Fat 0.4 g
Cholesterol 2358.3 mg786.1%
Sodium 5142 mg214.2%
Total Carbohydrates 70 g23.3%
Dietary Fiber 8.7 g34.9%
Sugars 18.9 g
Protein 155 g309.7%
Vitamin A 1586.5% Vitamin C 249.3%
Calcium 20.8% Iron 357.9%
*Based on a 2000 Calorie diet
Directions
Stir in paprika, allspice, garlic powder, tabasco, and salt; simmer 2 minutes.
Stir in livers; simmer covered until livers are tender (about 15 minutes).
Drain; discard liquid.
Sprinkle gelatin over cold water; let stand 3 minutes.
Set over low heat, stirring occasionally, until gelatin is dissolved (about 5 minutes).
Puree half the livers and vegetables along with half the gelatin mixture in a food processor or blender.
Repeat with remaining ingredients; combine the two mixtures.
Pour mixture into a lightly oiled 1 1/2 quart mold or bowl or ten 6 ounce custard cups.
Chill until set (about 4 hours).
Serve from mold, or unmold onto platter and accompany with assorted vegetables.
Chef
