*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.
First of all let me say that the flavor of this mixture was fantastic. However there were too many variables left to chance. Yes well all have different "to taste" measurements but please give a median amount as a starting point; three "to taste" ingredients is too many. I followed the directions converting the ingredients to match 1 lb of chicken livers. There's no pretty way of saying that what I ended up with was a liver shake or a very runny liver mousse. It was unappetizing to the extreme in appearance and still has not set up after six hours in the refrigerator. Because the flavors are so fabulous I may yet try to salvage this by using some unflavored gelatin. Just a word to the wise: even tho the recipe does not say to do so DRAIN your livers after simmering and add liquid as needed only. Next time I will also use a food processor or a hand-grinder rather than a blender for more control of the texture. Flavor -- five-star appearance -- BLECHH.
I quadrupled this to use a pound of livers added some extra onion and garlic (well 7 cloves sliced) while sauteing the livers and used a fraction of the sherry called for and it was amazing. I've tried it with the amount of sherry suggested but that seemed to overpower everything else. As for draining the livers I didn't - a fair bit of that liquid is melted butter which sets up nicely when chilled. The blender does seem to liquefy ingredients easier than my food processor does. I'd suggest letting the livers cool considerably before mashing then add that liquid as seems called for. Totally delicious when served on garlic toast rounds.
Excellent base recipe. My first try at homemade pate and it came out beautifully. I tweaked a tad bit(eat pate often from gourmet markets in hood) -- I added a teaspoon of Worchester sauce (tang was missing) and used plenty (8-10 grinds) of fresh ground pepper to get the specks of black let liver cool off about 10 minutes in freezer before blending so mixture does not liquefy when cream cheese is added and finally when blending in cream cheese also blend in an extra pat of butter (French way)that makes it very creamy and gives more form to the cooled product. Enjoy!
My Hat off to Miss Amy! Very Good Results.. (Used Food Processer for Onion & Garlic...and again for mixing in final ingr. & Cream Cheese... Tripled recipe. PreBoiled Livers with Chicken Boulion added (1/2 cooked/Pink in middle) Cut up in pieces & added to Sauting Onions & Garlic 1 TBSP LESS Butter Substituted with 2 TBSP Hot Bacon Grease with garlic & Onion...mixed in Sherry Salt Pepper & Hot Sauce while mashing livers and stirring frequently for about 6 minutes on med heat.. 1 1/2 hours later chilled...SLAMMIN!! Choose Crackers Wisely!
I love this. As did all adults at our Party. The kids werent crazy about it but the adults raved..The only thing I did differently was I used grape juice instead of sherry as I hardly ever have alcohol on hand...Super thanks..
Rating: 1 stars
This is the first time I've tried liver. Since the other reviews are so positive I assume that I must just hate liver because that was the most disgusting thing I've ever put in my mouth. But I'm glad that it must have been a good recipe so I know it was the liver itself.