2 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

I just made this using dried Thyme, sea salt and Curvoisier brandy. Proportions according to the recipe. It is very mild and nice but I think it would be just perfect with fresh thyme, next time I will try just that.

0 people found this helpful. Was it helpful to you? [Yes] [No]
eva_anita July 27, 2012

So smooth paté! But then, there is more butter than chicken livers in this decadent recipe. Very classy appetiser with Champagne, simply served on slices of crusty baguett. Onion jam goes really nicely with this, too. Or if I had some black truffles, I would chop some in the paté.

0 people found this helpful. Was it helpful to you? [Yes] [No]
rosslare March 22, 2009
Chicken Liver Pate a La Jacques Pepin