Chicken Liver Pate

Chopped Liver

5 from 1 reviews

Push the egg white and egg yolk, separately, through a fine sieve for best results. Try the pate on tart apple slices for something a little different.




  1. Pate
  2. Melt the butter in a skillet over medium-high heat.
  3. Stir in the onions and cook until the onions begin to brown on the edges.
  4. Pour in the cognac, stir to release the brown bits in the pan.
  5. Add the chicken livers, herbes de Provence, salt and pepper and cook, stirring frequently, until the livers are slightly pink in the center.
  6. Scoop this into a food processor and puree.
  7. Place into 3 small ramekins.
  8. Garnish
  9. Top each ramekin with one of the garnishes: grated egg white, grated egg yellow, and saffron pickled shallots
  10. Serve with thin slices of brown bread, crostini, crackers or apple slices.


Store covered in the refrigerator.