Chicken liver pâté

Chicken liver pâté

By
From
Encyclopedia of Food and Cookery
Serves
4

One of the simplest but best ways to make a pâté. The chopped hard-boiled egg improves the texture.

Ingredients

Quantity Ingredient
250g chicken livers
310ml chicken stock
80g onion, chopped
45g butter, plus 30 g extra, to seal
2 hard-boiled eggs, finely chopped
freshly ground black pepper
salt

Method

  1. Simmer livers in stock for 8–10 minutes or until done. Drain, reserving stock. Remove veins from livers. Purée livers with a little of the stock in a food processor or blender. Brown onion lightly in butter and blend with liver purée and eggs to make a paste. Season with salt and pepper. If desired, season further with a pinch of curry powder or a dash of brandy.
  2. Put in a small dish or 4 individual ramekins. Spoon melted butter over surface to seal pâté and refrigerate for several hours. Serve with buttered toast fingers.
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