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“An adaption from a long used recipe, this pate is an excellent appetizer served on Paris or melba toasts. Wine & appetizers this evening? This is a MUST serve! Use a heavy, non coated skillet (no non-stick pans). Cooking time is listed with regard to the stove top cooking. Please Note: Times are approximates. Everyone works in a different manner & speed. A new recipe always seems to require more time!”
1hr 1min
1 pate

Ingredients Nutrition


  1. In a large skillet, melt 1/2 the salted butter.
  2. Finely chop the parsley
  3. Cook the onion over medium heat til almost transparent then add the parsley and cook 1-2 minutes longer.
  4. Spoon the onion/parsley mixture into the blender.
  5. Using the same skillet, melt the remaining salted butter.
  6. Add chicken livers and cook over med. high heat about 4 minutes stirring constantly, until browned outside but still a bit pink inside.
  7. Pouring the Cognac over the cooked chicken livers, ignite and let the flame burn out.
  8. Spoon the livers into the blender along with the onion/parsley mixture.
  9. Add 2 tbsp of cream, cover and blend on high til you have a smooth pate. If mixture is to thick, add up to 2 tbsp more of the cream. Stop and stir down as required
  10. Remove the cover (blades spinning) and add the sherry, salt, curry and garlic.
  11. Gradually adding the slices of the sweet butter. Stop and stir down as required.
  12. Spoon the pate into a 1 quart pottery dish, smoothing the top with a spatula.
  13. Cover tightly with plastic wrap and refrigerate.
  14. Pate should be served well chilled.

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