A nice, ordinary, everyday pate made with veal and chicken livers, and flavored with onion and bacon. Serve with an assortment of fine crackers.

prep:
15 mins
cook:
25 mins
total:
4 hrs 40 mins
additional:
4 hrs
Servings:
24
Max Servings:
24
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Ingredients

Directions

  • Place bacon in a large skillet over medium-high heat. Cook until wilted, then add the onion and whole garlic cloves. Cook, stirring constantly until the onion is soft. Add the chicken livers and veal cubes to the skillet, and cook until no longer pink. Set aside to cool.

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  • Line a 9x5 inch loaf pan or mold with waxed paper, or spray with cooking spray, and set aside. Spoon the meat mixture into the container of a food processor, and pulse until finely chopped. Do not puree. Melt the butter in a large skillet over medium heat. Add the meat mixture, and stir in heavy cream and milk. Cook until heated through. Season with salt and pepper to taste, then pour into the loaf pan or mold. Chill for at least 4 hours before serving.

Nutrition Facts

177.64 calories; 10.13 g protein; 2.18 g carbohydrates; 14.21 g fat; 155.26 mg cholesterol; 214.01 mg sodium.Full Nutrition


Reviews (3)

Read All Reviews

Most helpful positive review

Anonymous
09/14/2005
This is a wonderful simple recipe for the beginner
(24)

Most helpful critical review

Anonymous
09/14/2005
This is a wonderful simple recipe for the beginner
(24)
3 Ratings
  • 4 Rating Star 3
Anonymous
09/14/2005
This is a wonderful simple recipe for the beginner
(24)
Michelle Vinokurov
04/19/2011
Good basic starter recipe though i had to adapt due to lack of all the ingredients and needed some extra flavours. Used pork liver and no veal. Used whole milk because i couldn't get my hands on cream. Added thyme mace (you can use all spice) and one bay leaf which i took out before putting it all into the blender. Homemade patè way better than anything you can get at a store or in my case can't get at all.
(16)
julian
03/09/2009
Easy recipe for the beginner like me tasted great.
(10)