*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Love this recipe but I did change it a little...deglazed the pan with brandy instead of wine and after I cooled the liver mixture I added 2 tsp. of brandy and 1/4 cup of cold butter to the food processor. Makes a beautiful smooth texture adds creaminess and a hint of brandy flavour.Grand Marnier instead of brandy also works well.
This was alright. I love pate and usually just wing it. This is the first time I have really followed a recipe for it. I had some problems not getting it smooth enough and had to push it through a metal strainer. I added lemon juice which I love in pate. I love onions but for me they were too strong in this recipe. Thank you though for posting this recipe.
I am a huge fan of pate both smooth and rough but have never made it before. I found this recipe read the reviews which is always preliminary and boy oh boy was this one fantastic! Great job Jo! If you have a recipe for the rough pate please do share!!!
My first review in a while but just had to on this one - Ended up soaking livers in milk overnight since I ran out of time to cook evening before threw in bay leaves with that. Used 1 yellow onion (like yellow instead of white for more subtle taste) and was all I had. Used generous dash of dried herbs listed (all I had on hand) again I didn t have any white wine already opened subbed red instead AND threw in glub of VSOP cognac because that s how my French friends friends roll (add it often to give bit more depth) did w everything in 1 pan- didn t remove livers but did have to add more time for the reduction due to extra liquor and added soaking in milk. Added capers salt / pepper used immersion blender. Licked the bowl and spoon. Plan on serving on top of some sort of thin smoked bread from the grill drizzled with pickled veggies (beets cornichons(sp?) maybe few capers sliced picked onions or whatever I can find). And of course a nice red Pinot or whatever you fancy depending on the time of year! This is so great thank you for this recipe I?? it!