Belgian Chicken Liver Pâté

belgian chicken liver pate

Belgian Chicken Liver Pâté

No ratings yet
This deliciously rich but simple chicken liver Pâté is a convenient one because it can be stored for up to a week in the refrigerator.
Servings: 6
Calories: 377


  • 1 lb chicken livers
  • salt
  • 8 oz butter
  • 4 tbsp finely grated Spanish onion
  • 2 tsp dry mustard
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves
  • freshly ground black pepper
  • hot toast to serve


  • Cover the livers with salted water. Bring to the boil, then simmer, covered, for 20 minutes. Drain the livers, pat them dry with absorbent paper and put twice through the finest blade of a mincer, or liquidize to a paste in a blender.
  • Return the paste to the saucepan and beat with a spoon over a moderate heat for 1 minute to evaporate the excess moisture.
  • Work the butter with a wooden spoon until soft and creamy. Flavour it with finely grated onion, dry mustard, freshly grated nutmeg and ground cloves. Then beat in the minced livers. Season to taste with salt and freshly ground black pepper. If you prefer an absolutely smooth texture, rub the mixture through a fine sieve.
  • Pack the Pâté firmly into a small earthenware pot or terrine and chill until needed.
  • Serve with fresh fingers of hot toast: trim off all crusts and cut the toast into thin strips.
Calories: 377 kcal
Carbohydrates: 4 g
Protein: 14 g
Fat: 35g
Saturated Fat: 21 g
Trans Fat: 1 g
Cholesterol: 342 mg
Sodium: 325 mg
Potassium: 243 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 9321 IU
Vitamin C: 16 mg
Calcium: 26 mg
Iron: 7 mg
Ingredients Liver, Offal
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating