Chicken Liver Pâté

Preparation info

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Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

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U.S. Metric Ingredients
2 lb<



  1. Trim fat and sinews from the livers.
  2. Sprinkle the livers lightly with salt. Add milk to cover and let stand overnight, refrigerated. This step is optional, but it results in a slightly milder flavor and lighter color.
  3. Sauté the onion lightly in the butter until tender but not brown.
  4. Add the livers (drained and rinsed), he