Chicken Liver Pâté & Lemony Cherry Sauce

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Preparation info
  • Makes

    4 to 6

    servings, 1 terrine
    Appears in
    Egg & Chicken

    By Grant MacPherson

    Published 2022

    • About

    I’ve always been a fan of pâté. Overall, it was a lot more popular in the 1980s than it is now, but it’s a classic dish and always will be. My pâté is really smooth, soft, spreadable, and easy to eat. It’s a special holiday time, celebratory food for me. Don’t skip the simmered cherries. They add a really nice, bright acidity that cuts through the richness of the pâté.

    I’ve always been a fan of pâté. Overall, it was a lot more popular in the 1980s than it is now, but it’s a classic dish and always will be. My pâté is really smooth, soft, spreadable, and easy to eat. It’s a special holiday time, celebratory food for me. Don’t skip the simmered cherries. They add a really nice, bright acidity that cuts through the richness of the pâté.

    Ingredients

    Method