24 hrs 20 mins
A ballerina named Carmeleta Maracci offered this recipe to Alan Hooker, founder of the Ranch House Restaurant in Southern California's Ojai Valley. "There are those," Hooker once observed, "who will consider the addition of cream cheese a sacrilege, but it smooths the pâté so beautifully that we disregard the purists." Saveur Magazine, issue #26
My Private Note
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- 1Melt 2 tablespoons of the butter in a sauté pan over medium heat.
- 2Add scallions and cook until softened but not browned, about 5 minutes.
- 3Meanwhile, if using truffle, finely chop all but 4 shavings (reserve these for garnish) and set aside.
- 4Add chicken livers and cook, covered, over medium heat until just cooked through, 5–7 minutes.
- 5Remove pan from heat and stir in salt, mustard, nutmeg, and cloves.
- 6Transfer to a blender or food processor and puree until smooth, about 2 minutes.
- 7Continue to process, blending in remaining 4 tablespoons butter, cream cheese, and cognac.
- 8Mix in chopped truffle (if using), then transfer to small bowls or well-oiled molds, cover with plastic wrap, and refrigerate until firm, about 24 hours.
- 9Serve a generous portion of pâté on a bed of greens with bread, olives, and caper berries, if desired, and garnish with reserved truffle shavings.
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Nutritional Facts for Ranch House Chicken Liver Pate With Cognac
Serving Size: 1 (169 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 356.8
- Calories from Fat 282
- Total Fat 31.3 g
- Saturated Fat 17.8 g
- Cholesterol 370.4 mg
- Sodium 886.3 mg
- Total Carbohydrate 2.5 g
- Dietary Fiber 0.3 g
- Sugars 1.1 g
- Protein 16.5 g