Chicken-Liver Pate

120 minutes Prep: 20 minutes Cook: 60 minutes

314 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

2/3	cup	cream, half and half
1	small	onion	chopped
1	pound	chicken livers
1/4	cup	flour, all-purpose
1	teaspoon	salt
1	dash	red hot pepper sauce (eg. Tabasco)
2	tablespoons	butter
1	clove	garlic	minced, minced
2	large	eggs
2	tablespoons	brandy
1/2	teaspoon	sage
1/2	teaspoon	thyme
1	x	parsley leaves	chopped fresh

Grease well and lightly flour five 6-ounce metal juice cans; set aside.

In food processor or blender, whirl half and half, butter, onion and garlic until onion is chopped fine.

Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce.

Whirl until smooth and well blended.

Pour mixture into cans to within 1 inch from top.

Place cans in a 10-inch angel-food pan.

Add 2 inches hot water to pan.

Place on bottom rack in preheated 350 degree oven F.

Bake 1 hour or until pick inserted in certer comes out clean.

Remove cans to rack to cool 30 minutes.

With can opened cut around bottoms of cans and push bottoms through to unmold pates.

Chill completely.

Then roll in chopped parsley, wrap in plastic and again in foil.

Can be refrigerated up to 1 week or frozen 3 weeks.

Add your comment

Serving Size 179g

Amount per Serving

Calories 314 46% of calories from fat