Chicken Liver Pate: Terrine de Foies de Volaille
Show: Emeril Live
Episode: Bistro Cooking
Rate This RecipeRead users' reviews (41)
- Recipe categories: Poultry, Chicken,
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Total Reviews: 41
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By walkingpowerhou...
Montoursville, PA
on January 26, 2013
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I love chicken livers and frequently travel to eat it in recommended restaurants. This is by far as good as any pate in any restaurant. It is so good I get requests to make for events and dinners. Bravo Emeril!
By alisonm_1031
on January 23, 2013
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@ LeBiz - the use of the milk is not for a marinade but rather soaking the livers in milk draws out blood and mellows the gamey flavor of the meat. I increased the amount of green peppercorns by another tablespoon because I was specifically looking for peppercorn pate and this is pretty close to filling my expectations.
By rmikush_317859
Wauwatosa, WI
on November 30, 2012
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Easy to make and always a crowd favorite.
By mcrowland
Sonoma County C...
on November 13, 2012
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Made this for the first time and served it to family tonite. Everyone from the 4 year old granddaughter to grandpa loved it. I followed the recipe except substituted Capers for the green peppercorns and cooking sherry for the Cognac. I am going to finely chop a bit of black truffle to add next time.
By LeBiz
on November 05, 2012
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Technically speaking this is a mousse and not a pate since a food processor is used and its not cooked in the oven. The first time I tried this recipe I followed it to the letter but found the results a little bland. I also found the use of milk for the marinade wasteful since its not used later on.
So here is what I did: I marinated the livers in whiskey for 24 hours, drained the livers and then used the whiskey at the end of cooking. Since I live in Madagascar duck grease is easily available so I replaced the butter with duck grease. The results were exceptional because it tasted just like foie gras.
By andrea_C
Los Angeles, CA
on June 16, 2012
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A little too meaty as published, in my opininon. I added a splash of heavy cream with the brandy, and then chopped some fresh herbs to add before chilling. I had dill, italian parsley and just a touch of basil on hand....chopped together and added it to the mix brightened up the flavor so much....will definitely be experimenting more with this in the future
By ebanfalvy
Pompano Beach, ...
on January 21, 2012
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This was a great recipe and very easy, I am going to use duck liver next for a different swing on the recipe. Thanks Emeril and as always "BAM"!
By lina7392_11191476
New York, NY
on January 08, 2012
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Great taste !!! Easy to make. Great for any occasion !!!
By Excusame
Naperville, IL
on December 24, 2011
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Emeril.....all I can say is UNBELIEVABLE!!! The best I've ever had.
By Aaronzck
Charlottetown
on December 22, 2011
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This is the best chicken liver pate recipe I've made to date! The pate is very rich and smooth. I wanted a bit more of an earthy flavor so I diced a small package of fresh shitake mushrooms, sauteing half with the onions and reserving the other raw half to fold into the puree at the end (I wanted to add a bit of texture. Its looks fantastic as you slice into the pate and see the little morsels of mushroom scattered within.