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CHICKEN LIVER PÂTÉ
300 g chicken livers, fresh or frozen and thawed
100 g ground beef
100 g ground pork
1 egg
100 ml cream
½ tsp ground dry green peppercorns
salt
black pepper

Butter a terrine dish or a loaf pan. Mix all the ingredients in a food processor until extremely smooth. Pour the mixture in the terrine and bake placed in water bath in oven at 150 °C for 1 - 1½ hours until cooked through.

Cover the surface of the pâté with a piece of parchment paper and plastic, put a weight on top and place in refrigerator for 12 hours to set. Turn the pâté over on a plate. Serve as an appetizer, spread on small slices of fresh baguette, toast, etc.

Recipe source: adapted from "Broilerinmaksapatee", MTV3/Huomenta Suomi, 1998.


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