Nutritional Info

Nutrition Facts

Serving Size 1 (103g)

Calories 296
Calories from Fat 217 (73%)
Amount Per Serving %DIV
Total Fat 24.1g 37%
Saturated Fat 11.9g 60%
Monounsaturated Fat 8.8g
Polyunsaturated Fat 3.3g
Trans Fat 0.0g
Cholesterol 108.9mg 36%
Sodium 142.2mg 6%
Potassium 173.7mg 4%
Total Carbohydrate 0.2g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 14.7g 30%

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Recipe Description
This pate really could not be simpler to make, and tastes so much better than anything you can buy ready-made in the supermarkets. Serve with crispy toast for an elegant appetizer.
Prep time
5 min
Cook time
5 min
Ready In
10 min


Serves Tool

Serves To:USMetric
1 Pinch(pn)  pepper
1/4 Cup(c)  butter
12 Ounce(oz)  chicken livers, trimmed and roughly chopped
2 Tablespoon(T)  brandy
2 Tablespoon(T)  double (heavy) cream
1 Pinch(pn)  salt


Heat the butter in a large frying pan until it is foamy. Add the chopped chicken livers and cook them over a medium heat for 3-4 minutes, or until they are browned and cooked through.

Add the brandy and allow it to bubble for a few minutes. Remove the pan from the heat, allow the mixture to cool slightly, then pour it into a food processor with the cream and some salt and pepper to taste.

Process the mixture until smooth and spoon into ramekin dishes. Level the surface and chill overnight to set. Serve garnished with sprigs of parsley to add a little color, and some lightly toasted bread.

Additional notes

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