1 Review

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.

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IngridH May 28, 2009
Chicken Liver Pate