Pâté de Foie de Volaille

Name: Pâté de Foie de Volaille (Chicken-liver Pâté)
Cuisine: France
Ingredients: 2 pounds chicken livers; 1 teaspoon anchovy paste; ⅛ teaspoon pepper; Watercress; 3 truffles, minced; ½ teaspoon salt; 1 tablespoon cream sherry; Melted clarified butter; ¼ pound unsalted butter; 1 tablespoon Cognac; 1 teaspoon dry sweet basil; 1 tablespoon Madeira; 1 small onion, minced; 1½ sticks softened unsalted butter (¾ cup); 1 clove garlic, minced

Chicken-liver Pâté

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

2 pounds chicken livers
1 clove garlic, minced
1 small

Europe
France
Gluten-free
Mediterranean

Method

Make pâté the day before it is to be served. Cut livers apart. Remove fat and white tissue. Be sure bile sack is removed (it is green and is attached between the two halves). Sauté livers, garlic, onion, and basil in ¼ pound butter for about 7 minutes. Do not overcook.</