This is a print preview of "Gourmet Liver Paté" recipe.

Gourmet Liver Paté Recipe
by anna d

Gourmet Liver Paté

Not your ordinary chopped liver! This finds a special place on our Christmas table.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: France French
Cook time: Servings: 1

Goes Well With: water bisquits, french bread slices

Wine and Drink Pairings: any dry white wine

Ingredients

  • 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

Directions

  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.