Pate De Foie (Liver Pâté)

Pate De Foie (Liver Pâté)

No ratings yet
Servings: 8
Calories: 427


  • 8 oz Streaky fatty bacon
  • 1 oz Butter
  • 8 oz Chicken livers trimmed
  • 1 lb Minced ground veal
  • 8 oz Minced ground pork
  • 2 Garlic cloves crushed
  • 12 Juniper berries coarsely crushed
  • 12 Black peppercorns coarsely crushed
  • Salt and pepper to taste
  • 1/4 tsp Mixed spice or allspice
  • 6 floz Dry white wine
  • 2 floz Dry sherry


  • Preheat the oven to moderate 180°C (Gas Mark 4. 350°F).
  • Dice half the bacon and put it into a mixing bowl. Reserve the remaining slices.
  • Melt the butter in a small frying-pan. Add the chicken livers and fry until they are well browned on the outside but pink on the inside. Transfer the livers to a chopping board. Chop them finely and transfer them to the bowl with the bacon. Add all the remaining ingredients and beat well to mix.
  • Turn the mixture into a well-greased medium terrine or ovenproof dish. Pack down well and cover the top with the reserved slices of bacon. Cover tightly with foil and a lid. Put the terrine into a roasting pan and pour in enough boiling water to come about two-thirds up the sides of the terrine. Place the pan in the oven and bake for 2 hours.
  • Remove from the oven and transfer the terrine to a board. Remove the lid and place a weight on top of the pate. Leave to cool. When the pate is cool, remove the weight and chill in the refrigerator for 4 hours.
  • Before serving, unmould on to a serving plate and cut into slices.
Calories: 427 kcal
Carbohydrates: 2 g
Protein: 23 g
Fat: 34g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 185 mg
Sodium: 282 mg
Potassium: 393 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 3247 IU
Vitamin C: 6 mg
Calcium: 22 mg
Iron: 4 mg
Cuisine French
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published.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

Recipe Rating