• 1 lb (500 g) chicken livers, trimmed of fat and
  • discolored parts, rinsed and drained
  • 1 onion, peeled and quartered
  • > cup (180 ml) melted butter
  • 1/4 cup (60 ml) grated onion
  • 2 Tbs (30 ml) Cognac or other good quality brandy
  • 1+ 1/2 tsp (7 ml) salt
  • 1+ 1/2 tsp (7 ml) dry mustard
  • 1/2 tsp (2 ml) freshly grated pepper
  • 1/4 tsp (1 ml) mace


Place the livers and onion quarters in a saucepan and cover with
water. Bring to a boil, reduce the heat to a simmer, and cook covered
for 20 minutes. Drain well and discard the onion. Grind the liver
three times in a meat grinder, or process in en electric food
processor until very smooth. Do not use an electric blender. Add the
remaining ingredients and mix thoroughly. Pack firmly into a 2 cup
(500 ml) bowl or mold (do not grease), and refrigerate for at least 3
hours or overnight. Serve in the mold, or remove from the mold by
rapping sharply on a cutting board and inverting onto a serving plate.
Makes about 2 cups, to serve 12 to 18 as hors d'oeuvre.

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Submitted 6/13/05.
Source: Mom's recipe
Submitted By: Ernie
Pata de Foie de Voilaille