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Very delicious! I can't keep many foods down due to multiple stomach surgeries but this is fantastic!
I've tried other recipes - but this one is the best. The liver Port combo sets this recipe in a class of it's own. Classic and always a crowd pleaser. I make a double batch for gifting - small delicious ramekins of appreciation. I skip the butter topping as another reviewer mentioned - it never lasts long enough to need to need an air tight seal.
This is just delicious. Port goes so well with chicken livers. The butter layer is not really needed - it is an old way of preserving pates when they were stored in a cold pantry. I just lay a piece of plastic wrap right on the pate, that seals out the air just as well. You could list that second half of the butter as an optional ingredient, Ingrid, and reduce the calorie/fat count. I divide pates such as this among a number of small ramekins, just the right size for a little appetizer - or for my lunch today.
The flavour of this pate is very very good and would stand up to the pate you buy. The consistency however is softer than expected. I had hoped to be able to turn the pate out onto a platter for a nice presentation, but not possible since it was too soft to be removed. Also, I don't really get why you have to pour butter all over the pate. Frankly, it makes it look a lot less presentable to look at (which is why I am not submitting a photo) and does not add anything flavourwise. I served it with French Baguette. I will make it again and try to find a way to make the consistency firmer and will not pour butter on top. But - again - the flavour was really good which is what matters. Made for ZWT5 - Family Picks