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While I know that liver pate is usually made using chicken livers, I departed from your recipe by using lamb's liver. Lamb is plentiful here & we love it, but the liver comes packaged in a lrg amt - lrg enough that we grow weary of it after the 1st cpl of dys. So I went looking for a pate recipe that would work (& freeze) well to use the remainder of the leftovers. I was otherwise faithful to your recipe & later served it to guests as a late-nite appy snack. It got rave reviews & is sure-to-be repeated. Thx for posting this excellent recipe. :-)
I enjoy making and inventing new pate recipes. This one has my vote as one of the five best ever. I made mine with Gorgonzola, added a pinch of cayenne, and flamed the brandy. It was the hit of the party served on lightly toasted sweet baguette rounds.