Liver Pate Maison Recipe
Servings: 8
Ingredients
- 4 whole peppercorns
- 6 c. water
- 1 teaspoon salt
- 1 pound chicken livers
- Tiny healthy pinch of cayenne pepper
- 1/2 pound (2 sticks) sweet butter
- 2 teaspoon dry mustard
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon grnd cloves
- 1/4 c. roughly minced yellow onion
- 1 sm. garlic clove
- 1/4 c. apple brandy
- 1/2 c. dry currants
- 2 celery ribs with leaves
Directions
- Add in celery and peppercorns to 6 c. water in a saucepan. Add in the salt. Bring to a boil, reduce heat and simmer for 10 min.
- Add in chicken livers and simmer very gently for about 10 min; livers should still be slightly pink inside.
- Drain livers, throw away celery and peppercorns and place livers in the bowl of a food processor fitted with a steel blade or possibly a blender. Add in remaining ingredients except currants and mix till well blended and very smooth.
- Scrape into a bowl. Stir in currants and transfer the pate to a 3 to 4 c. crock or possibly tureen. Smooth the top of the pate, cover and chill for at least 4 hrs. Allow the pate to stand at room temperature for 30 min before serving. Servings: 8 or possibly more portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 8 servings | |
| Calories 302 | |
| Calories from Fat 230 | 76% |
| Total Fat 26.12g | 33% |
| Saturated Fat 15.72g | 63% |
| Trans Fat 0.04g | |
| Cholesterol 257mg | 86% |
| Sodium 524mg | 22% |
| Potassium 251mg | 7% |
| Total Carbs 7.58g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 6.44g | 4% |
| Protein 10.39g | 17% |
