Chicken Liver Pate II Recipe

Name: Chicken Liver Pate II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chicken livers; ½ cup heavy cream; 3 tablespoons butter; 12 onion, chopped; 1 clove garlic; ½ teaspoon allspice, ground; 1 bay leaf, crushed; ½ teaspoon peppercorn, ground; 2 dried funghi porcini; 2 white mushrooms; 1 tablespoon madeira wine; 2 tablespoons cognac; 1 shallot, chopped

Servings: persons

3 chicken livers
½ cup heavy cream
3 tablespoons butter
12 onion, chopped
1 clove garlic
½ teaspoon allspice, ground
1 bay leaf, crushed
½ teaspoon peppercorn, ground
2 dried funghi porcini
2 white mushrooms
1 tablespoon madeira wine
2 tablespoons cognac
1 shallot, chopped

1
Marinate livers in the cognac overnight.
2
Drain Soak dried mushroom in hot water for 1 hour.
3
Drain it squeezing out all the liquid Melt 1 tbs butter in a pan Add the livers, onion, mushroom and garlic.
4
Cook until almost all the red has disappeared.
5
Add the cream, the funghi, and the spices and cook to reduce by half over high heat.
6
Turn off heat, process everything and mix in the butter while still hot..
7
Pour into a mold and refrigerate If you like you may top it with gelatin

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 chicken livers, ½ cup heavy cream, 3 tablespoons butter, 12 onion, chopped, and more.

Yes, Chicken Liver Pate II falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Liver Pate II

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