I made this for a party....VERY GOOD......was even better after 3 days chilling in the fridge!
Thanks, my second time making this pate! Could it be easier or less expensive? If you can't find the chicken livers at your regular grocery, try the Mexican market. I added two pinches of sugar per another recipe to cut the liver - another idea is a touch of sherry. I did use one hard boiled in in this one. Per other things that I had read I put plastic wrap on top to "seal" the pate - Yum and thanks for the simple recipe, Axe!
This liver pate was a hit. I did use the hard boiled egg, and I do feel it needs to be in there. I would recommend that it gets made a day ahead. When I made it and my first taste after making it, I thought I had done something wrong. Then, when I served it and everyone was raving about it, I knew things were right. No more store bought pate for me. Thanks Axe for this recipe.
Very Good Liver Pate, I made it with the Hard Boiled Egg and use it in the Individual Beef Wellington Dish.
Axe I took some liberties to make the pate - I had some leftover cooked chicken livers with cooked onions . Then saw your recipe and said - "That'll work" and it did . Lovely tasty pate
Using this recipe, my chicken liver pate came out perfectly and worked wonderfully on the beef wellington I made. I had plenty of pate left over to make crustinis. I omitted the hardboiled egg (I didn't miss it). Thanks so much for the excellent recipe!