Pastis Chicken Liver Pate
Pastis Chicken Liver Pate
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Pastis Chicken Liver Pate

25 MIN
13 MIN
4 H
250 ml (1 cup)



  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.


Freezes well.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.