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

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

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

178 calories; 14.2 g total fat; 155 mg cholesterol; 214 mg sodium. 2.2 g carbohydrates; 10.1 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/14/2005
This is a wonderful simple recipe for the beginner Read More
(24)
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/14/2005
This is a wonderful simple recipe for the beginner Read More
(24)
Rating: 4 stars
09/14/2005
This is a wonderful simple recipe for the beginner Read More
(24)
Rating: 4 stars
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. Read More
(16)
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Rating: 4 stars
03/09/2009
Easy recipe for the beginner like me tasted great. Read More
(10)