Liver Pâté with Pistachios

Preparation info
  • About

    2 quarts

    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • pounds chicken or calf’s liver
  • ¼ cup cognac
  • 1

Method

  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, c