Pâté Maison

Lyn Ortega, Albuquerque, New Mexico (1980)

This is the best pâté I have ever eaten.

1 med onion, chopped
1/4 lb butter
1 lb chicken livers
1 1/2 med apples, peeled
1/4 cup sherry
1/4 cup Madeira
1/2 tsp salt
1/4 tsp fresh ground pepper
4 hard-boiled eggs, chopped
1/4 lb butter, melted

  1. Saute onion in butter until soft.
  2. Stir in livers, apples and wines; cook until liquid is reduced by half.
  3. Season with salt & pepper.
  4. Put liver mixture and eggs in food processor or blender and process until smooth.
  5. Pack mixture into small crocks.  Pour melted butter over pate.
  6. Refrigerate until completely cooled.
  7. Refrigerate or freeze for longer storage.
  8. Makes about 4 cups.
  • Serve with lemon wedges and thinly sliced onion on toast.


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