Classic French-Style Liver Pâté
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Servings
8
Yield
1 loaf
Calories
Approximately 200 calories
This Classic French-Style Liver Pâté is a luxurious blend of smooth liver, aromatic herbs, and a touch of brandy, encapsulating the essence of French gourmet cuisine.
Crafted with meticulous care, this pâté offers a gateway to the refined tastes of France, appealing to both culinary novices and connoisseurs.
Whether spread on a crisp baguette or served alongside cornichons, this pâté promises to elevate your dining experience, making it a must-try for those seeking to indulge in the art of French cooking.
Ingredients
- 1 lb of chicken livers, cleaned
- 2 tablespoons of unsalted butter
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup of brandy
- 1/2 cup of heavy cream
- 2 tablespoons of fresh thyme, chopped
- Salt and freshly ground black pepper to taste
- A pinch of nutmeg
- Optional: 2 tablespoons of capers, for garnish
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the onion and garlic, sautéing until soft and translucent.
- Increase the heat to high, add the chicken livers, and cook until browned but still slightly pink in the middle.
- Carefully pour in the brandy, allowing it to deglaze the pan and cook off the alcohol.
- Transfer the liver mixture to a food processor, adding the heavy cream, thyme, salt, pepper, and nutmeg.
- Blend until smooth.
- Pour the pâté mixture into a loaf pan, smoothing the top with a spatula.
- Refrigerate for at least 4 hours, or until firm.
- Garnish with capers before serving, if desired.
Tips & Tricks
- Ensure the livers are cleaned thoroughly to avoid any bitterness in the pâté.
- For a smoother texture, pass the pâté through a fine sieve after blending.
- The pâté can be made ahead and stored in the refrigerator for up to a week.
- Serve with toasted bread and a small salad for a complete appetizer.
Mise en Place
Ingredients
Utensils
- Chicken livers
- Unsalted butter
- Onion
- Garlic
- Brandy
- Heavy cream
- Fresh thyme
- Salt and freshly ground black pepper
- Nutmeg
- Capers (optional)
- Large skillet
- Food processor
- Loaf pan
- Spatula
- Fine sieve (optional)
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