French Liver Pate Recipe

Name: French Liver Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb bacon, preferably strips of streaky bacon (250 g, keep more at hand); 6 tablespoons brandy or 6 tablespoons cognac; 2 lbs calf liver; 1/2 lb pork liver; 2 eggs; 4 tablespoons cream, thick or 4 tablespoons double cream; 2 tablespoons lemon juice; 1 garlic clove, fat, crushed; salt; fresh ground black pepper; 1 truffle, coarsely chopped (optional, ROFL!); 1/4 lb chicken liver (125 g)

Servings: persons

1/2 lb bacon, preferably strips of streaky bacon (250 g, keep more at hand)
6 tablespoons brandy or 6 tablespoons cognac
2 lbs calf liver
1/2 lb pork liver
2 eggs
4 tablespoons cream, thick or 4 tablespoons double cream
2 tablespoons lemon juice
1 garlic clove, fat, crushed
salt
fresh ground black pepper
1 truffle, coarsely chopped (optional, ROFL!)
1/4 lb chicken liver (125 g)

1
Oven: 325 deg C/160 deg F.
2
Line a pate mold or a small bread tin (bread tin is easiest to use) with with the bacon strips, then sprinkle with a little brandy.
3
In a processor, mince the cleaned (membranes removed) calf and pork livers with the eggs, cream, lemon juice, garlic, pepper and salt.
4
Do not process too finely. Add the brandy.
5
Half-fill the lined mold with this mixture, and chop the chicken livers coarsely.
6
Place the chicken livers (and truffle if you have it!) in a row down the centre. Season with salt and pepper.
7
Cover with rest of processed pate, then fold bacon which line the tin (if any strips are hanging over the sides) over the filling. If not, take extra bacon and cover top of pate.
8
Cover with foil, then stand the mold in a pan with water halfway up sides, and bake in the preheated oven for 2 hours.
9
Remove and cool. Put a weight on top to press down firmly.
10
Chill overnight in refrigerator. Turn out of mold before serving, and garnish to taste.
11
(I find that the average building brick, well scrubbed and covered in a double piece of foil, is a great weight to use when using a bread tin).

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 lb bacon, preferably strips of streaky bacon (250 g, keep more at hand), 6 tablespoons brandy or 6 tablespoons cognac, 2 lbs calf liver, 1/2 lb pork liver, and more.

Yes, French Liver Pate 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.

That's it — enjoy your meal!

French Liver Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions