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Elegant Liver Pate recipe

This subtly flavored pate is easy to pulltogether and will become a classic in your hors d’oeuvresrepertoire.

Recipe: Elegant Liver Pate

3/4 pound liver
1 onion, quartered
2 cups water
2 teaspoons instant chicken bouillon granules
1/4 cup sliced green onion
1/4 cup butter or margarine
2 tablespoons Cognac or other brandy
2 tablespoons mayonnaise or salad dressing
1 1/2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground thyme

  • Combine liver, onion quarters, water andbouillon granules in a medium saucepan. Bring to a boil. Reduceheat, cover and simmer 10 minutes. Drain, discarding all butpork liver.
  • Place liver in work bowl of food processor.Add green onion and butter; process for 10 seconds. Scrape downsides of work bowl; add remaining ingredients and continue processinguntil smooth.
  • Oil a 2 cup mold or small bowl. Pack livermixture into mold. Cover tightly with plastic wrap. Refrigerateseveral hours or overnight.
  • Turn pate out of mold and serve with assortedcrackers.

    Serves 8.

    Nutrition Facts: Calories 150 caloriesProtein 10 grams Fat 10 grams Sodium 700 milligrams Cholesterol130 milligrams Saturated Fat 2 grams Carbohydrates 2 grams Fiber0 grams

    Noreen's Kitchen: How to Make Chicken Liver Pate

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