Pastis Chicken Liver Pate
Pastis Chicken Liver Pate
Open in full-screen mode

Pastis Chicken Liver Pate

Preparation
25 MIN
Cooking
13 MIN
Waiting
4 H
Makes
250 ml (1 cup)
Share

Ingredients

Preparation

  1. In a skillet, soften the shallots in 45 ml (3 tablespoons) of butter over low heat, about 10 minutes, without browning. Add the livers and cook for 1 minute, stirring. Add the Pastis and cook until the livers are just pink in the centre.
  2. Pour the entire content of the skillet into a blender and purée with the remaining butter and cream. Season with salt and pepper.
  3. Pour the mixture into a 250 ml (1 cup) ramekin of or two 125 ml (1/2 cup) ramekins. Refrigerate for at least 4 hours. Serve with fresh or toasted bread.

Note

Freezes well.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum