Chicken Liver Postej

"Yummy rustic chicken liver pate. Serve warm with little cornichons and toasted bread and salad."
 
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photo by IngridH photo by IngridH
photo by IngridH
Ready In:
1hr 45mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Blend everything except the milk in a food processor. Pour into bowl and add the milk. Bake in ramekins in bain marie for 1-1 1/2 hour at 300F convection until set as a loaf. Serve warm. Can be frozen.

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Reviews

  1. This is a very nice, very easy to make pate. I cut the recipe in half, as I'm the only one in the house that likes it, and used a very small loaf pan to bake it in. The cooking time was perfect. I used cognac, as I didn't have any port on hand; while it's good, I think I'll use port the next time. I loved how easy this was to put together, and that it isn't as full of fat as the other recipe I make. I haven't tried freezing yet, but this made enough that I definitely will. Made for PAC, Spring 2010.
     
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