Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Liver Pate With Green Peppercorns and Sherry Recipe
    Lost? Site Map

    Chicken Liver Pate With Green Peppercorns and Sherry

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 45 mins

    45 mins

    24 hrs

    kiwidutch's Note:

    This recipe needs a small amount of preparation the day before. This recipe came from a friend who adapted it from a book called "Salads and Summer dishes". Please make sure that you use GREEN peppercorns and not black ones :) Cooking time is more than enough for presoaking the livers and fridge setting times. ZWT REGION: France.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Soak the chicken livers in the milk overnight, and before using, drain off the milk and rinse the livers in cold water.
    2. 2
      Melt half the butter in a saucepan and sauté the onion gently until soft and golden but not dark brown.
    3. 3
      Add the chicken livers and the rest of the ingredients EXCEPT for the crushed green peppercorns and the rest of the butter. Cook the mixture until the livers become firm and change colour, about 10 minutes.
    4. 4
      Blend the liver mixture in the blender or a food processor and once smooth, stir in the crushed green peppercorns. Add more salt and pepper to taste.
    5. 5
      Transfer to a serving dish, the mixture should "not quite" fill it up. Refrigerate for 2 hours or until firm. Melt the remaining butter, and carefully spoon it over the pate, refrigerate until set (approx 1 hour) garnish with whole green peppercorns and coriander.

    Browse Our Top Spreads Recipes

    Ratings & Reviews:

    • on February 03, 2008


      This is great pate! I think soaking the liver in the milk makes the flavour milder-I normally do not eat liver in any way, shape or form :-). Did not use the cilantro as it's not a popular ingredient in my household. Thanks kiwidutch for a recipe I will make again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Liver Pate With Green Peppercorns and Sherry

    Serving Size: 1 (142 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 274.1
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 11.5 g
    Cholesterol 305.7 mg
    Sodium 771.0 mg
    Total Carbohydrate 5.5 g
    Dietary Fiber 0.2 g
    Sugars 0.6 g
    Protein 15.6 g

    The following items or measurements are not included:

    green peppercorns

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes