Pâté de Foie de Volaille

Chicken-liver Pâté

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 pounds chicken livers
  • 1 clove garlic, minced
  • 1 small


  1. 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.</