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Pate De Poulet Recipe
|Chicken livers||1⁄2 Pound|
|Chicken stock||1⁄3 Cup (5.33 tbs)|
|Butter||1 1⁄2 Teaspoon|
|Minced onions||1⁄2 Cup (8 tbs)|
|Shallots||2 , minced|
|Hard-cooked eggs||2 , quartered|
|Boston lettuce head||1 (For Garnish)|
|Minced fresh parsley||1 Teaspoon (For Garnish)|
Serving size: Complete recipe
Calories 980 Calories from Fat 274
% Daily Value*
Total Fat 31 g47%
Saturated Fat 11.4 g57.2%
Trans Fat 0.1 g
Cholesterol 1284.4 mg
Sodium 434.6 mg18.1%
Total Carbohydrates 96 g32.1%
Dietary Fiber 2 g7.8%
Sugars 4.1 g
Protein 58 g116.8%
Vitamin A 647.9% Vitamin C 95.7%
Calcium 16.2% Iron 138%
*Based on a 2000 Calorie diet
Bring to a boil, then reduce heat and simmer just until the insides of the livers are pink, about 8 minutes.
While the livers cook, melt the butter in a small skillet.
Add the onions and shallots and cook just until the onions are translucent.
Drain the livers and place them in a blender or food processor with the cooked onions and shallots and the eggs.
Process on medium speed until blended, adding some of the stock if needed to make a smooth mixture.
Line a serving plate or bowl with lettuce leaves.
Mound the pate on top.
Garnish with parsley, if desired.