restaurant Cookbook

Liver Pate

Traditional French dish, often seen as something fancy. It can be expensive and extra complicated, or it can be really cheap and easy. This is the cheap and easy version. It takes about 40 minutes, and requires a food processor or a blender.
  • You will need:
  • 1 cup raw chicken livers
  • 1/2 cup chopped raw onions
  • 1 stick butter (or margarine)
  • Optional: 2 hard boiled eggs, 1/2 cup diced cooked carrots (can is fine), 1oz alcohol (whatever you like: wine, sherry, cognac, etc; no beer lol)
Simmer everything except for alcohol and half the butter in a pan on low heat for 20-30 minutes. Let it cool off, place in a blender, add remaining butter, alcohol, salt, and pepper, and blend till smooth. Transfer your pate to a serving dish, and place in the fridge for a couple of hours before serving. You can spread it on crackers, use it like a dip with fresh veggies, or just put a glob of it on your dinner plate for protein (e.g. with rice or baked potatoes).

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