Gourmet Pate

"An adaption from a long used recipe, this pate is an excellent appetizer served on Paris or melba toasts. Wine & appetizers this evening? This is a MUST serve! Use a heavy, non coated skillet (no non-stick pans). Cooking time is listed with regard to the stove top cooking. Please Note: Times are approximates. Everyone works in a different manner & speed. A new recipe always seems to require more time!"
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Ready In:
1hr 1min
1 pate




  • In a large skillet, melt 1/2 the salted butter.
  • Finely chop the parsley
  • Cook the onion over medium heat til almost transparent then add the parsley and cook 1-2 minutes longer.
  • Spoon the onion/parsley mixture into the blender.
  • Using the same skillet, melt the remaining salted butter.
  • Add chicken livers and cook over med. high heat about 4 minutes stirring constantly, until browned outside but still a bit pink inside.
  • Pouring the Cognac over the cooked chicken livers, ignite and let the flame burn out.
  • Spoon the livers into the blender along with the onion/parsley mixture.
  • Add 2 tbsp of cream, cover and blend on high til you have a smooth pate. If mixture is to thick, add up to 2 tbsp more of the cream. Stop and stir down as required
  • Remove the cover (blades spinning) and add the sherry, salt, curry and garlic.
  • Gradually adding the slices of the sweet butter. Stop and stir down as required.
  • Spoon the pate into a 1 quart pottery dish, smoothing the top with a spatula.
  • Cover tightly with plastic wrap and refrigerate.
  • Pate should be served well chilled.

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Born and raised in Vermont, I now reside on the western border of Toronto, Ontario. It's beautiful here! With 5 children grown and gone, I have lots of time in my kitchen - just my husband & I to feed!! It keeps the neighbors happy as I'm constantly knocking at door's with a plate of goodies in hand! Previously a teacher of theraputic crafting & a chocolatier (Sweet Impressions in NB doing molds, carvings & individual chocolates), I am now designing needlework and loving it! I have a large cupboard of cookbooks, downsized when I moved into this condo (I did have an actual CLOSET of cookbooks!) I think nothing of curling up with a good cookbook read! My children enjoy the same and have large and varied collections of their own. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC10-NoPhoto-Participant.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC11-Participant.jpg"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/cws3.png" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
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