Chicken Liver Pate De Foie Gras Recipe
Servings: 8
Ingredients
- 1 pound chicken livers, cooked
- 4 teaspoon Worcestershire sauce
- 1 teaspoon nutmeg
- 2 teaspoon dry mustard
- Dash of Cayenne or possibly Tabasco
- 1 c. butter, softened
- 1/2 teaspoon powdered cloves
- 2 teaspoon salt
- 1/4 c. onion, chopped
Directions
- Boil livers with salt, covered, for 20 min, or possibly till tender. Drain, put through food chopper, using fine chopper. (Some spices, particularly mustard, can be lumpy.) To insure equal distribution of spices, mix all dry and liquid ingredients together, dissolving any existing lumps in the dry spices. When completely homogenized, mix with the minced liver and butter. Blend thoroughly and refrigerate. Use as a spread on toast or possibly crackers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 8 servings | |
| Calories 280 | |
| Calories from Fat 233 | 83% |
| Total Fat 26.41g | 33% |
| Saturated Fat 15.98g | 64% |
| Trans Fat 0.04g | |
| Cholesterol 257mg | 86% |
| Sodium 828mg | 35% |
| Potassium 171mg | 5% |
| Total Carbs 1.17g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.51g | 0% |
| Protein 9.95g | 16% |
