Liver Pâté with Pistachios

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Preparation info

  • About

    2 quarts

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • pounds chicken or calf’s liver
  • ¼ cup cognac
  • 1 set calf’s brains (optional)
  • ½ garlic clove
  • 1 shallot or ½ small onion, chopped
  • 2 eggs
  • 1 cup heavy cream
  • 2 teaspoons salt
  • Freshly ground white pepper
  • ½ teaspoon ground allspice
  • 1 truffle, chopped (optional)
  • ¼ cup peeled pistachios, chopped
  • Fat back, cut into wafer-thin slices
  • Quick Aspic for Chicken


  1. Marinate the chicken livers in the cognac for two hours or more.

  2. Preheat oven to moderate (325°F.).

  3. Place the chicken livers in their marinade in the container of an electric blender. Add the brains, garlic, shallot, eggs, cream, salt, pepper to taste and the allspice. Blend until all ingredients are puréed. Fold in the truffle and pistachios.

  4. Line a two-quart casserole or terrine with fat back and pour in half of the liver mixture. Cover with a layer of fat back and add the remaining liver mixture. Cover.

  5. Bake the pâté for one and one-half hours. Cool and chill. When chilled, cover with cool but still liquid aspic. Chill again until the aspic sets.

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