Liver Pâté
A creamy and savory liver pâté perfect for parties or as a rich spread.
Ingredients
- chicken livers (454 grams)
- onion (1 medium)
- butter (177 grams)
- onion (0.25 cup)
- cooking sherry (45 grams)
- salt (1 grams)
- ground black pepper (1 grams)
- ground mace (0.5 grams)
Instructions
- Gather all ingredients.
- Combine livers and sliced onion in a medium saucepan. Pour in about 3 cups water and bring to a boil.
- Reduce heat to low, cover, and simmer until liver is tender, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from heat and drain. Discard sliced onion, and remove and discard any hard portions of the livers.
- Process cooked livers in a food processor until smooth.
- Add butter, chopped onion, sherry, salt, pepper, and mace; pulse to blend.
- Form mixture into a mound with lightly greased hands. Place onto a serving platter; cover and chill for 1 hour before serving.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 116
- fat: 10 g
- sats: 6 g
- carbs: 1 g
- fibre: 0 g
- protein: 5 g
- salt: 0.135 g