New Orleans Chicken Liver Pate

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Total Time
25mins
Prep 15 mins
Cook 10 mins

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).

Ingredients Nutrition

Directions

  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. 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. 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.
Most Helpful

5 5

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.