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    You are in: Home / Southern / New Orleans Chicken Liver Pate Recipe
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    New Orleans Chicken Liver Pate

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Buster's friend's Note:

    Smooth cool elegant rich chicken liver pate....A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request - it is a Marcelle Bienvenu recipe (that ensures it is outstanding).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute the onions in 4 tablespoons butter in a skillet over medium heat for 2 to 3 minutes. Add the chicken livers and cook just until the pink disappears. Remove from heat.
    2. 2
      Puree the mixture in a blender or food processor until smooth. Put the egg yolks through a sieve and add to the liver mixture together with the 4 tablespoons softened butter, cream, Cognac, nutmeg, salt and pepper. Process to mix well.
    3. 3
      Spoon the pate into a decorative bowl, cover and chill for several hours. Sprinkle the top of the pate with the green onions and chives before serving with toast points or crackers.

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    Ratings & Reviews:

    • on March 29, 2010

      55

      Quick & easy! I use the whole egg and add a dash of mace (which is from the nutmeg fruit). Keeps well in the frig up to a month when properly sealed, not that it will last that long.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for New Orleans Chicken Liver Pate

    Serving Size: 1 (52 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 89.0
     
    Calories from Fat 66
    74%
    Total Fat 7.4 g
    11%
    Saturated Fat 4.1 g
    20%
    Cholesterol 130.8 mg
    43%
    Sodium 50.0 mg
    2%
    Total Carbohydrate 0.3 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.1 g
    0%
    Protein 5.1 g
    10%

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