Chicken Liver Pâté
This is a perfect cold appetizer recipe to spread on French baguette, and to share with good friends, with a glass of wine.
Ingredients
- 0.75 cup milk
- 0.75 cup cream
- 1 medium onion, chopped
- 3 medium shallots, chopped
- 1 pound chicken livers
- 0.75 cup Port wine
- 3 large whole eggs
- 0.25 cup flour
- 2 tablespoons butter
- 4 cloves garlic, crushed
- 2 tablespoons white wine
- 1 tablespoon each of chopped sage, parsley and thyme
- Salt and black pepper, to taste
Instructions
The night before:
- Make sure the livers are clean and exempt of any green part (gall). Then, soak them overnight in the Port wine.
To make the pâté:
- Grease and flour a regular sized loaf pan. Using your food processor or a hand mixer, blend cream, milk, butter, onion, and garlic until all are chopped small. Blend in the livers, eggs, flour, Port wine, salt, sage, thyme, and pepper till smooth.
Bake the pâté:
- Scoop the mixture in the loaf pan and place the pan inside of a larger baking dish filled with hot water. Make sure the water is almost to the top of the loaf pan. Place in a 375°F oven on the bottom rack and bake till it is firm and when a knife inserted in the middle, it comes out clean. This takes about 1 to 1-½ hours, depending on your oven.
Finish the pâté:
- Let cool. Then, carefully remove from loaf pan and transfer to a plate. Wrap in plastic, then foil and refrigerate. This pâté can be kept for several days this way. Serve chilled with crackers or crusty French bread.
