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Sherried Chicken Liver Pate Recipe
|Butter||2 Ounce (60 Gram)|
|Bacon||4 Ounce, derinded and chopped (125 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 Small, chopped|
|Chicken livers||1 Pound, chopped (500 Gram)|
|Button mushrooms||4 Ounce, chopped (125 Gram)|
|Dry sherry||4 Tablespoon|
|Lemon juice||1 Teaspoon|
|Watercress sprigs||1 , garnish (For Garnish)|
Serving size: Complete recipe
Calories 1451 Calories from Fat 751
% Daily Value*
Total Fat 85 g130.3%
Saturated Fat 43.5 g217.3%
Trans Fat 0.3 g
Cholesterol 1721.2 mg
Sodium 1805.4 mg75.2%
Total Carbohydrates 73 g24.3%
Dietary Fiber 4.1 g16.5%
Sugars 28.6 g
Protein 93 g186.5%
Vitamin A 1044.5% Vitamin C 180.8%
Calcium 24.9% Iron 236.9%
*Based on a 2000 Calorie diet
Stir in the chicken livers and cook for 5 minutes.
Season liberally with salt and pepper.
Stir in the herbs and mushrooms.
Add the sherry and cook until the liquid has evaporated.
Cool, then work in an electric blender until smooth.
Stir in the cream and lemon juice.
Spoon into a greased ovenproof dish.
Cover with a lid and stand in a roasting pan, containing water to a depth of 2.5 cm (1 inch).
Bake in a preheated cool oven, 150°C (300°F), for 2 to 2 1/2 hours, until cooked through.
Allow to cool.
Cover and chill until required.
Divide the pate between individual plates and garnish with watercress.
Serve with hot buttered toast.