My Reviews (7)

Chicken Liver Pâté II

This richly flavoured pâté is a wonderful standby for when guests drop in. It can also be served in individual pots with triangles of hot toast as a first course.
Reviews (7)


Comment:
16 May 2009
ElaineDale said:
Altered ingredient amounts. Try making up an aspic of a chicken stock cube and some gelatin. Pour over the back of a spoon onto the surface of her pate Add a fresh bay leaf for effect and set in the fridge This stops discolouration and is visually pleasing. Voila!
 
23 May 2009
Reviewed by: RITARI
I kept to the recipe but poured melted butter on top of each pot of pate once the pate had cooled. I chopped thyme over mine as suggested.
 
24 Dec 2011
Reviewed by: md3532
I used 2tbls port & 1 tbls brandy and substitited sage for thyme & voila brandy port & sage pate. very quick & cheap. the clarified butter was fiddly but can be used in other dishes, thanks
 
06 Feb 2018
Reviewed by: Allen
Thought recipe was great all be it i used 1/2 cup of brandy and port left livers for about 2mins then removed and let it simmer until liquid in pan had reduced by 1/2 then added livers again for a few seconds then vitamised and rest same as recipe i have had nothing but comments and wanting recipe so direct them to allrecipes.
 
23 May 2016
Reviewed by: Kevin1
Followed the original recipie to a T. Beautiful. Tried the second time with shallots rather than onions, a bit more butter and an extra glug of port: Stunning. Have a crack at it folks. You will not regret it.
 
23 Dec 2015
Reviewed by: viragogirl
Used this recipe as opposed to one I'd saved earlier, this one was way better. Firmer texture, richer flavour. This will now be my basic recipe!! Thanks for posting
 
19 Dec 2015
Reviewed by: NotiHui
Best chicken liver pate recipe I've ever tasted! My only changes were to make double the butter.
 

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