Chicken-Liver Pâté

Preparation info

  • 5 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

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.


  • 2 cups butter
  • 2 pounds chicken livers
  • 2 medium onions, quartered
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons cognac
  • cups pimiento-stuffed olives, sliced


    1. 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.

    2. Blend the mixture in an electric blender until smooth. Add the cognac and remaining butter and blend in. Chill until firm.

    3. Mold the mixture into the shape of a pineapple and completely cover with the sliced olives. Cap with a fresh pineapple top, if desired.