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    You are in: Home / Recipes / Chicken Liver and Blue Cheese Pate Recipe
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    Chicken Liver and Blue Cheese Pate

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    2 Total Reviews

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    • on June 19, 2012

      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. :-)

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    • on February 07, 2009

      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.

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    Nutritional Facts for Chicken Liver and Blue Cheese Pate

    Serving Size: 1 (108 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 220.8
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 7.1 g
    Cholesterol 285.1 mg
    Sodium 353.2 mg
    Total Carbohydrate 4.8 g
    Dietary Fiber 0.7 g
    Sugars 1.7 g
    Protein 17.3 g


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