Recipe courtesy of Mary Sue Milliken and Susan Feniger

Pate Private Reserve

Getting reviews...
Save Recipe
  • Level: Easy
  • Yield: about 2 cups
Share This Recipe

Ingredients

Directions

  1. Clean the chicken livers, removing the connective tissue and any silver skin. Season them with salt and pepper.
  2. In a large heavy skillet, over a medium high heat, melt the butter. Saute the chicken livers 5 minutes. Remove them from the skillet and set aside.
  3. To the same skillet, add the mushrooms and green onions. Cook 5 minutes. Add the wine, bay leaves, and garlic. Cover the skillet and cook 15 minutes. Remove the bay leaves.
  4. In a food processor fitted with a metal blade, place the contents of the skillet, leaving the liquid in the skillet to reduce by half. Add the chicken livers, green peppercorns, brandy, and reduced liquid to the processor. Blend until very smooth. Add more salt, if needed.
  5. Spoon the pate into a decorative container or bowl, and cover with foil. Chill for at least 6 hours.
  6. Serve with toasted thinly sliced bagel rounds or toasted French bread.
8m Easy 99%
CLASS
Eddie Jackson

Roasted Herb Wings

14m Intermediate 99%
CLASS
38m Easy 98%
CLASS
10m Easy 99%
CLASS
28m Easy 96%
CLASS
25m Easy 99%
CLASS
21m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now