Name: Chicken-Liver Pâté
Yield: 5 cups
Cuisine: United States
Ingredients: ¼ teaspoon salt; 2 tablespoons cognac; ¼ teaspoon freshly ground black pepper; 1¼ cups pimiento-stuffed olives, sliced; 1 teaspoon curry powder; 2 pounds chicken livers; 2 cups butter; 2 medium onions, quartered; 1 teaspoon paprika

Preparation info

5 cups

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

A well-spiced pâté is a delicious and convenient dish for a casual summer meal, whether on patio, porch or lawn. Pâtés may be made with almost any meat, poultry or seafood. The pâté may be served out of a crock as a spread, or it may be sliced and garnished, or it may be molded into an attractive shape for use in a buffet meal.

Ingredients

2 cups butter
2 pounds chicken livers
2 medium onions

Method

Melt one-half cup of the butter in a saucepan. Add the chicken livers, onions, curry powder, paprika, salt and pepper. Cover and cook over low heat for eight minutes.
Blend the mixture in an electric blender until smooth. Add the cognac and remaining butter and blend in. Chill until firm.
Mold the mixture into the shape of a pineappl

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Chicken-Liver Pâté

Ingredients

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