• Pate de foie gras should of course be goose liver but you will find the more readily obtainable chicken liver a fine substitute.
  • 1 lb. chicken livers
  • 2 eggs (boiled)
  • 2 medium-sized onions
  • 2 tablespoons butter
  • Salt
  • Pepper


1 teaspoon dried herbs or 1 tablsepoon fresh herbs Drop the chicken livers into boiling seasoned water and simmer until barely done. Drain them. Cook until hard and add 2 eggs. Chop coarsely and saute the onions in the butter. Place all these ingredients in a chopping bowl. Chop them until they are a fine paste. Season the paste with salt and pepper. You may add dried or fresh herbs.

Print this recipe

Submitted 6/13/05.
Source: The Joy of Cooking
Submitted By: Linda Wilson
Chicken Liver Paste (Pate de foie gras)