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    You are in: Home / Cookbooks / Splendiferous Spreads—Liver Patés
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    25 recipes in

    Splendiferous Spreads—Liver Patés

    [Cover photo by Troy Hakala.]
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    An excellent appetizer served with toast point or crackers and a glass of Boeujolais Wine.

    Recipe #58281

    A very tasty appetizer that goes over very well at any party. The liver taste is hidden by the onion and Sherry. A Swedish friend helped me to develop this recipe.

    Recipe #19735

    One of the basic French recipes: if you make it, try to get the ingredients together as set out here. Truffle ...?? Okay, we all know that you have to be pretty well connected to get that, so it's definitely optional! Maybe no-one will use this recipe, but surely Zaar's database needs this one! Ideal for a starter, or to serve with salad as lunch. Don't forget the wine ...

    Recipe #226743

    This was my Mother-in-law's recipe for pate. It is excellent. Everyone who tries it asks for the recipe. It is a bit time consuming because it needs to set for 2 days so we usually only make it for special occasions.

    Recipe #222147

    This recipe needs a small amount of preparation the day before. This recipe came from a friend who adapted it from a book called "Salads and Summer dishes". Please make sure that you use GREEN peppercorns and not black ones :) Cooking time is more than enough for presoaking the livers and fridge setting times. ZWT REGION: France.

    Recipe #186200

    A very good recipe for venison liver pâté from a book called "Game for All" by Nichola Fletcher (whose family owns a venison farm in Auchtermuchty, Scotland, from whom I have bought venison by mail order on several occasions). The recipe warns that the liver must be fresh, and that it must _not_ come from a rutting stag or from a hung carcase. What you want is a nice, mild, very fresh piece of liver - farmed venison is apparently best, but talk to your supplier for advice!

    Recipe #185010

    I love pate but have found it hard to find good recipes that aren't too "livery". The blue cheese is this recipe from Epicurious makes this delicious and flavorful without tasting like liver and onions!

    Recipe #168096

    Now who said it couldn't be sophisticated? The neighbor dragged out the poor target deer and is currenly shooting arrows into the poor thing. And before anyone has a hissy it isn't a real dear, it is plastic with inserts. Must be hunting season. From the NYT Heritage Cookbook in the 70s. New York.

    Recipe #134931

    2 Reviews |  By duonyte

    I love all kinds of pate, and this one is at the top of my list. This is from Barbara Kafka's "Party Foods: Small and Savory". Family and friends devour this in a flash. Prep time includes soaking and chilling.

    Recipe #133447

    This is a favorite during the holidays. I think it came from Gourmet Magazine.

    Recipe #110724

    This is in response to a recipe request...haven't tried it yet, but I definitely will soon.

    Recipe #107925

    This recipe came from my dad. When I was little I would only like to eat it with carrots. Now that I've grown up, I appreciate it with crackers (but carrots are still better!!!!) I usually don't measure the last four ingredients, I just add them to taste.

    Recipe #106330

    This is a wonderful spread. Your guests will love it!

    Recipe #80756

    This is an authentic Jewish (not Kosher) recipe for the best Chopped Chicken Liver pate you have ever had. It is actually a recipe of my maternal grandmother, Anna Buhal'tsev (Bell) Mersky, who came from Smela Gubernyia, which is near Cherkassy and Kiev in the Ukraine. A few minor additions were made thru the years.

    Recipe #78799

    This is a great pate recipe! I have made it with dried cranberries and added 1/3 cup chopped pistachio nuts. Yummy!

    Recipe #78674

    I have used my Grandmother Johansen's Liver pate recipe over the many years living in Canada. This one is my favourite and I tend to use pork liver instead of calf's, as the taste is more 'Farmors' (Grandmother's). You can freeze the raw liver/pate, but do not bake before freezing.

    Recipe #73539

    I serve this flavorful spread with sliced rye bread or wheat crackers. Prep time is approximate and cook time is for 2 hours chilling.

    Recipe #61860

    My daughter who swears she hates liverwurst chows down on this. It's a pretty tasty imitation that's for sure!

    Recipe #51332

    7 Reviews |  By Rita~

    I had left over liverwurst and mixed with the rest of ingredients. It's a big hit at party's! I've been making this for years.The main thing be sides taste is its easy and cheap.

    Recipe #49706

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