Go Back
–+ servings
Print

Old Fashioned Liver Pate

Delicious served on Garlic Toast.
Course Appetizer
Cuisine French
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 2 15 ounce containers chicken livers, drained
  • 2 small onions, sliced
  • 3 cloves garlic, peeled and sliced in half
  • 1/2 teaspoon celery seed
  • 2 bay leaves
  • water
  • 4 tablespoons shallots, chopped
  • 2 clove garlic, minced
  • 3/4 cup softened butter, divided
  • 2 teaspoons mustard dry
  • 1 teaspoon herbs de provence
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper ground
  • 2 tablespoons brandy
  • 2 tablespoons heavy cream or evaporated milk

Instructions

  • In large saucepan, combine chicken livers, sliced onions, garlic, celery seed and bay leaves. Cover with water. Bring to a boil. Turn off heat and livers sit in mixture for 10 minutes. Drain, remove livers and set aside. Discard onion/garlic mixture.
  • In a medium saute pan, cook livers, shallots and garlic in 1/4 cup butter until livers, shallots and garlic are soft. Remove from heat and blend in food processor.
  • Add remaining ingredients, blend in food processor. Turn into serving dish. Cover and chill several hours or overnight. 
  • Serve with garlic toasts.

Notes

A French Classic~