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Old Fashioned Liver Pate
Prep Time
25 mins
Cook Time
20 mins
Total Time
30 mins

Delicious served on Garlic Toast.

Course: Appetizer
Cuisine: French
Servings: 8 servings
  • 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
  1. 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.

  2. 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.

  3. Add remaining ingredients, blend in food processor. Turn into serving dish. Cover and chill several hours or overnight. 

  4. Serve with garlic toasts.

Recipe Notes

A French Classic~