I had my very first try of pâté when I was a teenager. A friend of mine at the time used to invite me to Symphony and Opera in the Park with her family. They would unpack the food and there was always pate and water crackers and I would experiment with this unusual spread that I had never eaten before. My parents weren’t big offal eaters at all, in fact I don’t recall a single offal dish ever gracing our table ever. The first time I tasted it I tasted the strong livery taste as well as that of brandy which was another item that never saw the light our table. I was intrigued but I liked it.
Every year that we went it always rained and we’d sit on the soggy ground underneath raincoats contemplating when was too wet so that we could leave or whether it would stop altogether (it never did).We’d never see the end of the operatic performance and instead her frazzled mum would bundle us all into the back of her VW beetle with our legs slick with rain and sandpapery grains of dirt and grass and drive home. I never really paid much attention to what was happening on the screen as we never saw the ending. It was all about the pâté and the food.
A picnic friendly version with a lid
That friendship went in the way of the black hole but after many Operas in the Park liver pate is one of my favourite ways to eat offal. I had no idea it was so easy to make and a quick glance at the A Cook’s Guide by Donna Hay showed me how easy it actually was. I wanted to make this for another outdoor event, a picnic, to create some newer memories from those hazy ones from decades ago.
It was almost too easy to make pate but there are a few tips I should share. Chicken livers need to be bought fresh so buy them as close to when you are going to make them. I bought mine the day before (and they were a steal at $1.60 for the whole lot). You also need to trim the livers of the white connective tissue and the bloodlines and any darker patches that can make it bitter-you can see that I went a bit overboard but I wasn’t sure how far to trim.
Once trimmed the whole process is very quick and involves light pan frying with onion, garlic and butter finished off with brandy. Everything is then placed in a food processor and then whizzed about with cubes of butter and cream (sorry, yes that’s the not so healthy bit) and then strained for a smooth pate. You can top it with clarified butter to seal the pate and it can keep for 5 days. I was delighted when the whole thing looked as though it was coming together. I tasted it after I whizzed it around and the livery taste was there but it was missing something. Oh that’s right, seasoning! I added some salt and pepper and it came alive. The pâté was utterly divine and tasted just like the fresh stuff that you buy in the shops.
I do find that the most modest amount of sweetness does help pate along a bit (not that it needs it really) and so I served it with a date and walnut baguette from Sonoma although trickily this is only available from Pyrmont Grower’s Market on the first week of every month. But any crusty fruit bread would go well with it. Or for the low carbers, it’s also quite good spread on a thin slice of crisp Beurre Bosc pear.
So tell me Dear Reader, are you a fan of offal dishes such as pate? Do you have an offal that you particularly like or dislike? I love eating brains, sweetbread and liver but kidneys and tripe are not my friend!
Chicken Liver Pâté
Adapted from A Cook’s Guide by Donna Hay
Makes approximately two cups of pâté
- 1.5 tablespoons butter
- 2 cloves garlic, diced
- 1 small onion, diced
- 350g/12 ozs chicken livers
- 1/4 cup (60ml) brandy
- 125g cold butter, extra, chopped
- 1/4 cup (60ml) cream
- salt and black pepper
- 80g (3 ozs) butter
- Bread and cornichons to serve
Buyer’s tip: buy chicken livers as fresh as possible. They should be glossy and moist and avoid using the dark patches(you can trim them off). Buy these at a chicken speciality store.
1. Firstly trim the livers. Pull off the connective tissue and any blood lines as these will cause bitterness. You can see I made a bit of a mess of these but the whole thing gets blended up in the end.
2. Heat a saucepan on medium heat and add the butter to the pain. Saute the onions and garlic for 2-3 minutes until softened. Add the trimmed livers and cook for 2-3 minutes. The inside of the livers should still be pink. Add the brandy and cook for 1 minute.
3. Place this mixture into the bowl of a food processor with extra cold butter cubes and cream and process until very smooth. Taste and add salt and pepper to taste. It should really come together once you add the seasoning.
Sieving the pâté
4. Press the mixture through a fine sieve. Pour into sterilised jars or containers. I then just put this in the fridge to set a little while I clarified the butter. I didn’t throw out the leftover bits in the sieve as they were quite fine and I put them on a sandwich for Mr NQN.
5. Clarified butter is just butter with the milk solids removed (the white milky part that sits at the bottom of melted butter). To clarify the butter, heat it gently over a very low heat without stirring. Remove from heat and allow to stand – as the butter cools the milk solids will separate to the bottom and the liquidy sunshine yellow clarified butter will sit at the top. Spoon this carefully onto the top of the pate to seal it and refrigerate for 2 hours until set.
Copper pot by Mauviel
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74 Comments | Add your own
I love liver and adore liver pate. Your looks wonderful! I’d love to spread it on some of that bread, yummy.
Cheers,
Rosa
My family and I love offals.
I love chicken liver pate. Your pate looks so buttery smooth and delicious, perfect for spreading on those crusty bread. Yum.
Wonderful woman! I’ve always wanted to make this, but never knew how, thank you so much for the tutorial!!
I love offal and I was planning on making chicken liver parfait this week. I don’t know if theres much of a difference between pate and parfait, the latter sounds more sophisticated and therefore tastes more delicious:)
I love pate! Although the thought of offal in itself freaks me out!
Wow, I have never even considered making pate. I hated the stuff as a kid working in a deli, but now I love it. I will give anything a go – I rather like lamb’s fry.
Even the thought of tripe gives me the willies, and I don’t like the texture of kidney, but I will eat chicken livers either as pate or as a sauce with pasta – yum.
I haven’t made pate in absolutely ages – and you are right, it is so very simple. Thanks for the reminder.
this look absolutly delish!!!!!! I love liver pate. grew up on iy and make it often myself. It is rather simple to do and most of the time sooo much better than store bought
merci, mais non..je n’aime pas le pate..jane
Lorraine, I do not eat offal. When I was little I used to never eat, shocking child – I lived on vegemite and butter sandwiches occassionally touched my pasta (Italian household!!) and sometimes a piece of meat. The odd thing was that I would eat lambs brains – my dad used to make them for me and I thought they were absolutely delicious – I am sure he bought them every week because he knew I loved them so much – but I think the love affair ended once I found out what they were!! I was very very young. Pate another love affair that began in my teens – I used to love having pate and fresh tomato on a fresh baguette – it was heavenly. That too stopped not sure why. Anyway this recipe looks fantastic and I have always wanted to make it so might give it a shot. Thx
I love chicken liver pate but not an eater of all other insides. I must try this recipe. I like that it doesn’t use as much butter and cream as other chicken liver pate recipes I’ve seen.
Lorraine,
About ten minutes ago, I was filling out a questionnaire asking me what would I like to learn to make. My first thought was liver pate. I always think of pate as something to eat when celebrating or wanting to eat something rather elegant and decadent. And, here you are with a recipe. Smooch.
wow u make it seem so easy i used to love having liver pate when i was a meat eater
I have not had any of the aforementioned items except liver and am not a fan but I can see me liking a good pate such as this
Lorraine I LOVE pate! This is often my snack on crackers after work, when in that leave-work-behind to get-in-the-mood for the evening shift. I often buy Maggie Bear’s pates as I have to go the fresh chicken shop on the other side of town for fresh livers. Homemade pate is simply DIVINE and you have awakened the urge to make my own again. Our 13 year old daughter is also eating pate now, loving it but I am not yet going to enlighten her on the main ingredient. Suffice to tell her it is chicken or pork
Pate is the only offal thing that i will eat! i was so excited when i saw this as i’ve always wanted to make it
it may have to wait as i’m on a health kick at the moment and chicken live pate made with cream and butter is probably a big no no! I will definitely make it in the future though. Thanks Lorraine!
When we were in Morocco my partner ordered a mixed grill (one of about the 4 standard dishes you get at a lower priced restaurant anywhere in Morocco. Tagine, brochette, mixed grill, and… I forget the other one). He was halfway through the steak and commented to me that the texture was weird. I tried some and burst out laughing. “That’s not steak! That’s liver!” He’d never had it before. He decided he wasn’t much of a fan, and avoided the mixed grill thereafter.
I love the goose liver pate at Neutral Bay Bar & Dining… best in Sydney. One of the more interesting offal dishes I’ve eaten was devilled chicken hearts – was actually quite delicious!!
Crumbed brains and pate – that’s it for me in the offal department. Thanks for this post Lorraine. I often used to make chicken liver pate in the 80′s (Woman’s Weekly Cooking Class Cookbook had a great recipe) but I haven’t made in in over 20 years, yet I still absolutlely love it.
As a child growing up in NZ with my grandparents, I naturally ate all kinds of offal, and loved it. I learned to cook Lambs Fry & Bacon at a very young age. The only offal we didn’t eat was the heart – I finally ate a sheep’s heart when I wa working in country Queensland – very muscular!!
I am now mainly vegetarian – it was easier to follow my children when they went in that direction.
About Somona bread, if you are into organics, you can order Somona bread with your vege delivery from Doorstep Organics (and probably other organic Suppliers)
I love liver pate, and used to make it a lot. Even though I am a dedicated omnivore, this is the only food that when I am preparing it makes me think about being a vegetarian. All those slippery livers! But I still love eating it.
So easy to make – sometimes we’re lazy and we don’t strain, so it’s a chunkier, ‘rustic’ pate. A jelly on top is also lovely
i must say liver is really the only offal i eat either grilled or as pate its pretty awesome.
the only other thing which is weird but not quite offal is pig skin salami(culatello) its the best!
Now – you ARE talking to a N European!
! Of course I love offal, and chicken or veal liver pate must have been one of the first recipes I learned to make when I was about 8 or 9! Adore it and all the marvellous terrines oft also having a liver component. Sweetbreads – could eat them every day, (what a glorious delicacy in my mind!) and the current cold weather here makes me head to the butchers for oodles of honeycomb tripe: baking it in the oven o’night ‘a la mode de Caen’ must have been the second thing I learned! 
! How can anyone NOT love these dishes? OK, brains are not my greatest fave, but must have collected dozens of recipes for kidneys, the big, plump veal ones so hard to get, in preference! In a mustard sauce, preferably! Well, there has got to be a downside – the cholesterol/sat fat involved does lead me to use these fab ingredients less oft than I used to! 
! 
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Oh, ‘Opera in the Park’ is also one of the nights of the Sydney summer calendar I hate to miss and often have to these days! But then I couldn’t live without opera!!
!
Look at that butter! And the bread! Yum
I don’t think I’ve had pate for a very long time, and it’s nice to see how easy it is to make your own.
I used to love liverwurst when I was growing up, it was a staple! I like bone marrow, but I can’t bring myself to purposely eat brains, tripe, or sweetbreads… Although to be honest if I was served it in a really good restaurant I’d give it a go
Hi Lorraine…I love pate…when I was growing up we used to eat Latvian Liverwurst (being Latvian ha ha) and not many Aussie kids really knew about it…I love Donna’s recipes so this should be good…Still recuperating after my broken arm here…Hope you are well…Regards, Dzintra
I made chicken liver pate for the first time last year, and now I can’t stop making (and eating it). I love the brilliant yellow of the butter on yours, and storing it in a jar is a great idea.
my 27 year old son would eat all the pate I would make, he loves the stuff, im not big on the smell as the livers are cooking, but as you say, it all comes together at the end for a delicious result when chilled and set
Sometimes I think you read my mind. I wanted a chicken liver pate recipe just a few days ago. Spent yesterday looking for a very simple one and here we are.
Looks divine.
x
Oh how I lurrve pate, this looks ace. I can go though a whole bread stic spreading this good stuff.
OK, it’s lunchtime now and you’ve just made me want carbs.
I’m the only one in my family that eats pate, I just love it with crusty bread. My mum makes a knockout Trippa alla Romana and even though it’s a delicious recipe I can only eat a little. My dad was a big fan of crumbed lamb brains and we two would sit happily at the table and eat them with a nice glass of Lambrusco.Can’t eat kidneys though, once I was invited to a friend’s house and they made steak&kidney pie, gross, I couldn’t eat it, it smelt of wee
Haven’t tried sweetbreads nor heart as yet. 
@ Dzintra – Now, if we can find a Lithuanian amongst Lorraine’s bloggers – we have The Baltics represented! (Oh, there are a couple of other ‘silent’ Estonian readers too!) Latvian Liverwurst – it IS still being made and half my neighbours could not imagine breakfast or supper without it!
! But pate is SO easy to prepare & you know what goes into it – so?
I love chicken liver pâté (and goose and duck liver as well!) for the ease of preparation! I make it quite often and next time will try your technique of covering it with a layer of butter. Yum, I want some!
Love paté but also love the chewiness of duck gizzards cooked in a master stock, barbecued chicken hearts done in the Brazilian style, steak & kidney pies, tripe done in garlic and black bean sauce from yum cha restaurants – oh yes, if we’re going to eat an animal respect it by not wasting any part of it!
I’ve never been a fan of offal. I tried pate at a friends not too long ago but I wasn’t overly fond of it.
We never ate it growing up (although mum used to sneak things like this into our food so I probably have eaten it a few times).
Just finished devilled kidneys on toast for lunch. Try adding some crushed juniper berries to your pate – very tasty.
Bye
A
Looks great and I love the presentation. I have heard that you can soak the livers in milk overnight. I wonder if that’s to remove impurities. I am not sure. Do you know Lorraine?
Hi Sally-I’ve heard that too! I thought it was to get rid of the strong offaly flavour although I didn’t do it with these and they were very mild indeed. But a good tip nevertheless in case people really don’t like the liver flavour! Thanks Sally!
Hello yes I have actually made chicken liver pate many moons ago, it wasn’t a very good experience because after all the ho ha in making it and setting it in the fridge it had a very distinct off smell:p
So into the bin it went.
as for offal as a child I used to have poached brains in parsley sauce or crumbed brains – thanks to my nana, I haven’t tried lambs fry or tripe it always smelt !
Hi Lorraine…no my arm still works…I can do most things but it just won’t go back to do the apron up!!! Thanks for popping in, Dzintra
As a kid, I was the only one in my immediate family who did not like tripe. As an adult, I still wasn’t so fond of it. But a couple years ago, I had it at a San Francisco restaurant renowned for its mastery of offal dishes. It was the first tripe dish I actually really loved. It was soooo tender, and drenched in this wonderful spicy tomato sauce. That was one tripe I could eat over and over again.
Hi Lorraine, long time no speak. Quick question about the pate… what if I skip adding the brandy to the pate, would that ruin it, you think? Thanks in advance.
Hi Taiko-How are you? Oh if you do the flavour will change but I’m sure you can make it without it. It’s just that brandy lends it a really nice flavour
I’ve always wanted to try making pate. We had a chicken liver mousse in Hamilton Island and since then I’ve wanted to try that!
We’re not massive offal eaters although the likes of haggis and black and white pudding do grace our table due to Stud being Scottish.
wow, it looks really good. very impressed.
I love paté, especially for Christmas when mother and I make it with game. We always manage to make large batches though, so my boyfriend has to step in and eat most of it.
I love pate and fois gras and am so happy to see it is so simple to make such a delicacy at home. Your presentation is perfect.
This is such a nice easy recipe for a great classic. Yumm… I love it, but liver is about the extent of my offal love.
Someone asked about soaking them in milk, I like to do this with lambs liver as it just takes the edge off the strong iron-y taste and smooths out the flavour. These little babies don’t have the same big vessels and are milder tasting anyway so I wouldn’t bother.
You can also try marsarla instead of brandy for a different spin, and I like to fry mine off with a sprig of thyme.
i love pate, being viet its essential!
when my friend found out it was chicken liver he spewed
This looks sooo good! I love pates. I’m not against anything offal, but my favourite is liver for sure. Well, I probably can’t really eat heart, just doesn’t feel right.
loooove pate….made duck liver pate on the weekend…a muscat jelly tops a pate off well too…sweeter than the butter top!
At the risk of belying the entire category of raw vegan recipes on my blog, I love pate. This will probably horrify serious offal-lovers, but I love toasting an english muffin and spreading it with pate so that the pate starts to melt but the muffin is still crispy.
I’m so glad to hear this is easy to make, but I think I’ll need some sort of event to make it for!
Hi Rosa -Thanks Rosa! We loved it on the slightly sweet bread
Hi Michael-Thank you! I think if your family loves it then you certainly appreciate it more!
Hi Celia-I hope you like it! Isn’t it easy?
you’re more than welcome!
Hi Three-Cookies-Oh great! No they’re the same thing -ahah how hilarious
Hi Lisa-I think just the sound of it is worse than it is for many!
Hi Cakelaw-I know, I never really thought of making it myself until I saw how easy it was!
I love lamb’s fry!
Hi Debra-Yes I’m not a big fan of both of those but yes liver is much better! Interesting, I’ve never had it as a sauce!
Hi Amanda-Yes it’s so easy, I had no idea!
Hi Kathryn -Thanks Kathryn! I agree, so much better than store bought. I must admit I compare all pates to this one now
Hi Jane-What a shame!
Hi Stefania-Oh no! YesI think the idea of offal is often worse than the reality. I wonder why the love of pate stopped? Was there a bad pate perhaps? Thank
you! I hope you like it and hopefully it reignites you love of pate
Hi Dressed and Eaten-I think chicken liver is a good entry point for offal! Oh really? Hey that’s great!
Hi Angela-haha now isn’t that a coincidence!
We’re just on the same wavelength Angela! 
Hi Betty-It is so easy I promise!
Hi Maris-Oh well pate is a pretty good entry point for offal I find! It can be quite mild and delicious!
Hi Merryn-YAY!
Oh yes it’s good to help alleviate the munchies isn’t it! 
How wonderful! I hope you like the recipe, I was a big fan of this recipe 
And I’m so glad that your 13 year old daughter likes it too-haha there’s plenty of time for that later
Hi Angie-Hehe well very cool! I hope you like it and plmk what you think of it!
Yes it’s not really diet friendly is it 
Hi Clare-Oh really! I’ve never seen offal on a mixed grill but then again I’ve never ordered one in Morocco! Hehe poor thing!
Hi Dave-Oh a goose liver one! that would be lovely! Devilled chicken hearts sounds fascinating! I wonder if I could find that here?
Hi Glenda-Mmm crumbed brains are the best aren’t they!
You’re very welcome! Will you make some again perhaps? 
Hi Margie-Oh yes of course!
Yes I found the same with heart-it was very chewy! Oh cool good to know, I love their bread! 
Hi Suzanne-hehe yes slippery is a good way to describe the livers! I didn’t much enjoy taking out the veins but I kept thinking about the pate in the end
Hi Tina-Yes I think it would be quite nice even without the straining although it was silky smooth when we did it!
Hi wil-yes it seems to be a good place to start eating offal
Ooh I like the sound of that. I wonder where I could find that! 
Hi EHA-Haha but of course!
Wow that was young, that’s fantastic! aren’t sweetbreads divine! Yes the cholesterol in brains is very high. A reader once told me about it and it is several thousand times the RDA! 
I haven’t been for years!
Hi Chanel-hehe yes it’s all good for you right? Oh yes it’s very similar isn’t it! Mmm bone marrow is my downfall… so buttery good
think brains are very good especially when they’re crumbed-they just taste like a very soft croquette 
Hi Dzintra-hehe I bet people really wanted to try your lunch!
I’m glad to hear you are going well Dzintra! 
Hi Bel-It’s addictive isn’t it! Mr NQN requested another batch straight away!
Thank you!
Hi Linda-hehe that’s great! Yes it’s not too appetising by itself but once all whizzed up-yum!
Hi Jasmin-haha great minds think alike!
I hope you like it! 
x
Hi Adrian-Thanks Adrian!
Haha I know, it’s really tempting isn’t it and before you know it, the whole stick is gone 
hehe sorry! 
Hi Matilda-You sound like you’ve had some fantastic offal dishes! I adore crumbed lamb’s brains but only have them once or twice a year as they’re so high in cholesterol. Yes I feel the same about kidneys! Sweetbreads are gorgeous-they remind me of soft brains in texture and mild taste
heart, not such a fan! A bit too chewy for me 
Hi EHA-Hehe I’m sure there are some out there!
Hi tasteofbeirut-I really must try making goose and duck liver pate too. Thank you!
Hi YaYa-You know I’ve only tried gizzards once and they weren’t great but I suspect it was the way they were prepared. Is there a good place to get the gizzards or the hearts?
Hi Claire-Oh what a shame, was it very metallic or iron tasting? that can happen sometimes. Hehe yes I wonder what my mum slipped into food!
Hi A-What are devilled kidneys like? Thanks for the tip!
Hi jenny-Oh no that’s no good! There was a note in the book that the livers needed to be super fresh.Maybe they go off really quickly?
tripe really smells to me-I think that’s why I don’t like kidneys or tripe.
Hi Dzintra-Oh no! Will it be long until it is fully healed?
Hi Carolyn-I don’t know…it’s the smell that I am not fond of. Although if it has a lot of sauce then maybe that would help?
Hi Nic-Oh that sounds lovely and quite similar I’d imagine just with added air! Ahh of course! Do you like them?
I love black and white pudding1
Hi muppy-Thanks Muppy!
Hi Hanna-Oh that would be amazing with game!
Haha I’m sure he was only too happy to!
Hi Nuts about food-I couldn’t believe how easy it was!
Thank you!
Hi InTolerantChef-thank you!
Oh that’s great to know, so chicken livers don’t need the soaking? Mmm love your variation! 
Hi Dolly-Oh yes! Aww no really?
Hi Akika-Thank you!
It definitely sounds like most people like liver the best! 
Yes it’s this strange chewy texture although that might just the way it was cooked!
Hi sam-Oh well done!
Mmm that muscat jelly sounds nice!
Hi Hannah-Haha you are a funny gal!
Yes it’s so lovely and melty on toast isn’t it! Oh breakfast as dinner porn I’m thinking about it now! 
I love pate but i’m not a fan of any other offal. Now the only problem with making this is seeing just how much fat is actually in it! If I just buy it I can fool myself more easily
I love chicken liver pate. When I make them, I have too much and so I stopped. I have no resistance.
I loved liverwurst as a kid but hated liver. Still not a fan of livers per se but give me a great pate any day!
If you grew up Jewish, chopped chicken liver (= pate) was a ritual. One did not waste a single part of any chicken!
Of course, Kosher cooks could not use butter with the livers, but schmaltz (rendered chicken fat) does quite a nice job.
Chopped onion carmelized in the schmaltz makes a wonderful go-along to the chopped liver.
OMG…I believe I may have drooled a little just remembering the goodness : 9
P.S.
I am an offal-eater – gizzards, sweetbreads, liver itself, etc – but I draw the line at brains : P
I’m not a huge fan of offal though don’t mind pate (possibly because it’s mixed with all the other ingredients). Funnily enough my first experience with pate was the stuff mum made and spread onto the Vietnamese baguette for Banh Mi in the days that my parents owned a bakery. I don’t think I realised what part of the animal it came from though.
The first time I tried chicken liver pâté was at a fancy restaurant in New York City when I was 10-years-old. I was with my parents; my mother ordered something “safe” (probably roast chicken; I can’t remember), and my father ordered the pâté. He offered me some, and I made a priceless face once the liver hit my tongue. It was unusually good. It was something that I’d never experienced before. It’s been a good 9 years since I last had pâté, and I’m pretty sure when I’m ready again, I’ll have this recipe in my back pocket. Lovely post!
my mum is pate mad. I think she is indeed mad as I dislike pate thoroughly. It doesn’t mean I don’t appreciate this great post though!
I don’t love many finds of offal, really. Maybe I just haven’t had them made well!
Heidi xo
I am not into offal at all, but I do have a soft spot for pate – we used to have it on picnics when I was young – and I was blissfully ignorant that it was made from liver!
Holy smokes, I’m impressed. So not an offal fan, the smell, taste and texture sends shivers. As an apprentice chef we were not allowed to leave class until we had tried some of everything. I refused the tongue and the brain, and was at class until 10pm, I won… The teacher wanted to go home. Shiver, still to this day I cant handle it.
Hi there. Try the next time to fry some chopped or small mushrooms and to add them on top, and then add the butter. for a rustic version
I think the only offal I like is liver pâté! Yours is gorgeous! I grew up on my dad’s fabulous chopped chicken liver – the Jewisg version – and now eat chicken or duck liver pâté and love it as well. I’ve never made it although I’ve heard it was indeed easy to make. Gotta try your recipe! I mean I absolutely love the stuff. And yes, it is all about the food, isn’t it?
Yum…..
I have loved chicken liver since I was a kid.. As a special weekend treat my Mum would cook Feggato alla Veniziana for me which is, sauted chicken liver with onion a little dry white vermouth & fresh bay leaf served with crunchy italian bread toast YUM!! I also like veal liver cooked this same way. Don’t poo poo it if you haven’t tried it… Offal is NOT awful…..
I too am a pate lover from way back. I got a little carried away with the pate at Felix in sydney on saturday night. So delicious, particularly with the currant relish and cornichons. Bliss.
So… I managed to get ahold of a brandy and tried to make this. SUCCESS! Thank you for posting this. It will be one of a regular in my repertoire now!
I love chicken liver pate! There are a few types of offal that I will eat, but there are a few that I definitely wont as well.
I use to love pâté as a kid and still do! One of the weird and wonderful things I ate as a child
Another Latvian representing here…the recipe above is almost identical to the one I watched my mother make zillions of times growing up, but with one main difference: *flambe* the livers in the brandy! That’s the best part.
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