Chicken Liver Pate

DianeDiane Wood

Smooth and delicious pate. A recipe from my father.

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  • 1/4 lb. butter
  • 2 large onions diced
  • 10 fresh chicken livers
  • 1/4 tsp. marjoram
  • 2 hard boiled eggs
  • 2 T. brandy
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  • 1

    Melt butter in large skillet. Saute onions gently until golden and tender, but not brown.

  • 2

    Place chicken livers in skillet with cooked onions over moderate fire. Turn occasionally but do not cook through ... must retain slight pink color. Add marjoram. Remove from fire and pour entire contents into blender. Add the two hard boiled eggs.

  • 3

    Process to a smooth puree and stir in the brandy. Pour into serving bowl and cool to room temperature.

  • 4

    Great with sieved egg on top.

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