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My review
Liver Pate
William Anatooskin
"A great appetizer for New Year's Day and the Rose Bowl Parade. Serve with thinly sliced brown bread, rye crisp, crackers or chips."
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Ingredients
1 h 45 m servings 116 calsOriginal recipe yields 16 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
- Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.
Nutrition Facts
Per Serving: 116 calories; 10 g fat; 1.3 g carbohydrates; 5 g protein; 121 mg cholesterol; 135 mg sodium. Full nutrition
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Reviews
Read all reviews 2527 Ratings
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Most helpful positive review
4/8/2006
Good basic recipe. Easy, but could use some illumination. First, don't over cook the livers. When stabbed, they should still be 'rosey' inside. Once livers are done, drain, and pick out onio...
Most helpful critical review
9/30/2007
This was my first time making pate. I think its a good basic receipe but it needs tweaking to make it great.
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4/8/2006
Good basic recipe. Easy, but could use some illumination. First, don't over cook the livers. When stabbed, they should still be 'rosey' inside. Once livers are done, drain, and pick out onio...
11/26/2003
This is an excellent recipe. I boil the liver with the onions and a few cloves of garlic then puree it all up together and omit the raw onion. I also add a 1/2 cup of half and half, a teaspoon...
3/26/2006
I'm new to the world of pureed meats. First, I made the recipe exactly as printed. Tasted it and then doubled the spices. Very nice ... my mom said it's better than store bought!
1/2/2003
This is an excellent recipe. I used it for Beef Wellington and it truly made the dish. Thank you for it… its a keeper!
9/30/2007
This was my first time making pate. I think its a good basic receipe but it needs tweaking to make it great.
2/24/2003
Ah yes, more snow in the forecast! Must type fast before my PC gets rid of me again. I normally don't eat red meat, but again, this is one of those exceptions. I developed a taste for liver pate...
2/21/2010
Wonderful! I had to make this for the Beef Wellington but eating the leftovers the next day showed how wonderful it is. My hubby (who only like pate de foie gras) said it was outstanding -- not...
12/26/2002
Great recipe, William. Thank you. I have never cooked with mace and am unsure of what it would add to this recipe. But I must say, I added a teaspoon of garlic powder, and this spread came out d...