Fine Chicken Liver Pâté

Pâté fin de foie de volatile

Preparation info

  • For


    • Difficulty


    • Ready in

      35 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

To be made the day before it is needed


  • 12 large chicken livers
  • 1 tablespoon finely-chopped parsley
  • 3 tablespoons


The day before

1 Two or three hours before you are ready to make the pâté, clean the livers, removing the little veins and membranes and cutting away all yellow or greenish traces of the gall bladder, which will give a bitter flavour. Put the livers in a bowl and cover with all but 4