*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.
I made this pate over the holidays and served it at a couple different gatherings. Overall it was liked by all those who tried it. The sherry is a nice touch. I don't know if I would make this recipe again I know I've had better pate. I will probably keep searching for a pate recipe.
Not bad. However I first soaked the meat in milk then i pureed all the other ingredients then cooked it all together minus the cream cheese of course.That has to be mixed last after blending the whole mixture first and dont forget to drain after cooking first before mixing cheese then refrigerate for about 2 hours then enjoy. Oh yeah.I did add fresh rosemary one twig and thyme 2 twigs to the puree which was for a pound of meat.
I upped the recipe to use a whole pound of chicken livers. I did the recipe as written but there was too much liquid after cooking the livers. The pate would never thicken up even after several hours in the fridge. I made it again everything the same but drained the livers before blending and it worked great. Just the right consistancy. I also added more garlic and onion but that's just me. I will definitely do this again.
This is a delicious recipe BUT with a few minor tweaks needed (IMO). I like garlic so I sautéed two medium sized cloves in the butter till fragrant then discarded before following the recipe as written....for the most part. I followed EJ's wise advise and drained the livers but reserved the liquid to add a small portion to the food processor until the mixture reached a consistency I liked. Sorry folks I did not measure just eyeballed it. Instead of regular salt I used a combination of regular salt and My Familys Seasonings...end result was fantastic! It reminds me of the liverwurst that Hickory farms used to sell. Family and friends loved it as it was eaten up pretty fast =)
Never made pate... Was a lil freaked out at container of fresh chick livers at deli... Uummm... Believe it or not I needed this as an INGREDIENT for beef wellington. So it was good. The Wellington was outstanding:). Really retro 60's cocktail party:). 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.