• Gourmet Liver Paté

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    Servings: For 8 to 1
    by anna d
    7 recipes
    Not your ordinary chopped liver! This finds a special place on our Christmas table.


    • 1 lb. chicken livers
    • 1/4 lb. butter (Not margarine)
    • 1 t. instant minced onion
    • 1/4 c. dry Sherry
    • 1 t. salt
    • 1/2 c. dairy sour cream
    • 1/4 t. ground nutmeg or mace
    • 1/2 t. dry mustard
    • 1/8 t. ground cloves
    • pinch of ground thyme
    • pea-sized piece of anchovy paste
    • 1 t. minced fresh parsley
    • 2 hard-boiled eggs, chopped


    1. Sauté chicken livers in butter. When partially done, add minced onion (which has been soaked in the Sherry), salt and pepper.
    2. Continue to sauté 5 minutes remove livers. Chop fine.
    3. Mix drippings with sour cream. Add nutmeg, dry mustard, cloves, thyme, anchovy paste, and parsley.
    4. Blend into chopped livers in mixing bowl; place in smaller, greased bowl or greased moding pan.
    5. Chill several hours or overnight; remove from bowl or mold onto serving platter.
    6. Serve with bread or crakcers.

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