Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

A great-tasting pate that is surprisingly east to make.

Ingredients Nutrition


  1. In a bowl, let livers soak in milk, covered and chilled, overnight; drain and puree until smooth.
  2. Force through a fine sieve into a bowl.
  3. In a deep saucepan, combine shallots, garlic, thyme, Madeira, Port and brandy.
  4. Cook over high heat until reduced to about 1/3 cup; let cool.
  5. Preheat oven to 300 degrees F.
  6. Butter an 11 x 3 x 2 inch loaf pan.
  7. Whisk eggs and yolks into liver puree and whisk in shallot mixture, clarified butter and season to taste.
  8. Turn into a prepared pan, cover with a double layer of foil, set in a larger pan of hot water and bake for 1 hour.
  9. Remove from water, let cool completely, chill overnight.
  10. Run a knife around edge of pan and unmold onto a platter lined with parsley.
  11. Serve with an interesting variety of crackers, toast points and black bread.
Most Helpful

This was very good, and suprisingly easy to make. The only substitution I made was to use tawney rather than ruby port, which may account for my only issue with this- it was a bit sweet. Not enough to stop me from eating it, just enough to notice "hmm, this is a little sweeter than I'd really prefer". I ct the recipe to 3/4 (because the package of livers I bought was 3/4 lb). Zaar then told me to use 1 1/2 eggs plus 1 1/2 egg yolks, which was kind of silly, so I used I whole egg and two yolks. I cooked it in 2 foil pans (6 x 3 1/4 x 2). Very nice creamy texture, pretty pink color, and very yummy on a good piece of french bread. If you like pate, you need to try this recipe. Made for ZWT5 by one of the Cooks with Dirty Faces.

IngridH May 28, 2009