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    You are in: Home / Recipes / Ranch House Chicken Liver Pate With Cognac Recipe
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    Ranch House Chicken Liver Pate With Cognac

    Average Rating:

     3 Total Reviews

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    • on December 30, 2011

      I've been making this recipe since I worked at the Ranch House in the late 60's. It's still one of my favorites. It was served at the restaurant as an appetizer with a wonderful rye bread.

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    • on April 23, 2011

      My mom has been making this since she worked at the Ranch House back in the 1970s, before I was born. I loved it growing up, but am 3000 miles away now, and have to make my own pate! I asked her for the recipe, and she sent me this link, which is identical to hers (although she uses as much Chablis (Chardonnay) as she does cognac). Just made it - looks, smells, and tastes just like my mom's :) it's my favorite pate on Earth, and I'm glad it's here for all to see!

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    • on May 29, 2008

      Great! I did not have truffles so I put green pepper (roughly grounded and whole). I soaked pepper in cognac for 3 hours. I followed the recipe and it ended great. This is the best pate I have ever tryed.

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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
    79%
    Total Fat 31.3 g
    48%
    Saturated Fat 17.8 g
    89%
    Cholesterol 370.4 mg
    123%
    Sodium 886.3 mg
    36%
    Total Carbohydrate 2.5 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.1 g
    4%
    Protein 16.5 g
    33%
    Detailed Nutrition Values About Nutrition Info
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