Name: Chicken Liver and Almond Pâté
Yield: Serves 6-8
Ingredients: 1 teaspoon (5 ml spoon) fresh or dried chives (optional); 1 oz (25 g) chopped blanched almonds; 2 tablespoons (2 x 15 ml spoon) cream; 1 level teaspoon (5 ml spoon) ground nutmeg; 1 rounded teaspoon mild French mustard; 8 oz (200 g) chicken livers; 1 small onion - chopped finely; juice of ½ orange; 2 tablespoons (2 x 15 ml spoon) brandy; salt, black pepper; 4 oz (100 g) unsalted butter

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

Chicken liver pâté is one of the easiest to make, but I have always found the taste slightly strong and the texture a little smooth. However, this is a mild version in which the orange juice and cream soften the strong liver taste and the chopped almonds give a crunchiness to the texture. If you are not using it in a stuffing you can use the liver from your turkey in this recipe.