Chicken Liver Pàté

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • ½ lb chicken livers, frozen or fresh
  • 1 small shallot, chopped very finely
  • 1 oz


Sort through the chicken livers, washing and drying thoroughly if in doubt, removing strings and yellow areas. Chop into small pieces and sprinkle with salt and pepper while you fry the shallot in a small saucepan in the butter, without browning. Add the seasoned chicken livers, herbs and garlic, and increase the heat a little, stirring constantly with a wooden spoon or wooden fork (an old sala