a lemon cookie made the old-fashioned way with baker’s ammonia as the leavener. Although it is not as widely accessible as it previously was, drugstores frequently carry it.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 16 |
Ingredients
- 1 pound chicken livers
- 1 medium onion, thinly sliced
- ¾ cup butter, softened
- ¼ cup chopped onion
- 3 tablespoons cooking sherry
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground mace
Instructions
- Combine livers and sliced onion in a medium saucepan. Pour in about 3 cups water and bring to a boil. Reduce the heat to low, cover, and simmer until liver is tender, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and drain. Discard sliced onion, and remove and discard any hard portions of the livers.
- Process cooked livers in a food processor until smooth. Add butter, chopped onion, sherry, butter, salt, pepper, and mace; pulse to blend. Form mixture into a mound with lightly greased hands. Place onto a serving platter; cover and chill for 1 hour before serving.
Nutrition Facts
| Calories | 116 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 135 mg |
| Sugars | 0 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I doubled all the flavorings, pepper and salt. And instead of 1/8th tsp of mace, i added 1/4 tsp of nutmeg. I didn’t have onions at the end to add so I added chives instead. I also added a tablespoon of worcestershire sauce. It turned out really good! When I make it again I think I would like to try it with some better quality sherry. I just used the cheap stuff. I think it would also be better with less butter. The price of this pate was hardly anything compared to the kind you buy in the store. Also makes a lot so I’m going to freeze some. But it’s a very tasty recipe and I’m glad I tried it!
Delishious. I added port for a sweeter flavor.
My first time having pate. This is delicious. I sprinkled cayenne pepper on top. YUM.
I had never made a pate from scratch before but had some calves livers fried up which we hadn’t eaten from the night before, so decided to try it with the leftovers. I had originally soaked the livers in milk for about 4 hours which tames the strong taste before frying them. I followed the receipe and it was extremely fast and easy to make. I left it overnight before digging in and it’s delish! Will definitely be making this again and will try it with chicken livers.
No changes,yes I will make it again.
Have actually made this several times. I find I like the taste of pan fried livers better than the boiled . I made this the other day and added the onions for the first time. I didn’t really care for the added flavor. Ritz crackers and pate, dinner of champions.
I made this for a treat for myself and my mom in law. It was fabulous with a creamy texture and a nice hint of sherry. I did ad a Tbs of cream and used coarse ground pepper which gave it a little more interesting texture. Excellent on crackers.
Very easy to make and tastes really good. One of my favorite snacks anytime of day or evening.
I made Liver Pate many years ago, once. It was good. There is a new high end restaurant in town that serves their pate in a small canning jar. WOW is it good. Thus, time to revisit Liver Pate making. After having made this and allowing it to sit in refrigerator for a few hours, I must say this, Mine is FANTASTIC! Only changes I made, only salt/pepper for spice. Added a garlic clove to cooking and used the cooked onion slices and cooked garlic to the food processor. Put this down for “All Thumbs Up”!
Delicious! This was only my second attempt at making pate. The first recipe left with a tasty but really soupy mess. This recipe has the perfect firm spreadable texture I was looking for. I did read the reviews and altered the recipe slightly. I kept about 1/2 of the cooked onions instead of tossing them, and I added two cloves of coarsely chopped garlic to the boiling water which I also kept. I doubled salt, pepper and mace also and only used 2 TBSP of sherry instead of 3. Came out perfect! Definitely going in my ‘keeper’ recipe file. Thanks for sharing!
Okay, So here is how it started! Over 2 decades ago I worked at a restaurant where the guest were given bread and chicken liver pate rather then butter or oils. I remembered butter and cream cheese was involved but we used a hobart mixer. I just now had a flash back and started to try to make this at home using hand tools, not a good out come. Just spent $40 on the Ninja Master Prep and with in seconds…..a tiny taste made me do the happy taste bud dance!
Delicious, buttery texture. Used beef liver instead of chicken, maintained same measurements. Ramped up the spice, and used 2 tbs of sherry. Will freeze and re-warm any leftover and use as a sauce for chicken or steak.
This was a good base recipe and technique to work from. There are a few simple changes that can be implemented to improve the recipe as is (ie: simmer in chicken stock instead of water), my highly adapted recipe is as follows. I soaked a pound of beef liver in milk for an hour, while I simmered homemade chicken stock with the sliced onions (which I had previously sautéed) and 10 pitted dates for about 30 minutes to develop the stock. I drained the milk and poached the liver until done. After allowing the liver to come down to warm, I pureed it in my blendtec along with 1/2 c butter, a few tbsp single malt, about 5 of the boiled dates, a coupla tsp salt, 1 tsp pepper, 1 tsp dried sage, 1/4 tsp allspice and 1/4 tsp nutmeg. I omitted the raw chopped onion and didn’t miss it, probably because I went to the trouble of infusing the stock before cooking the liver. A very nice result. Try it out for yourself and see what you think!
Made this recipe this morning, taking advise to tweet a little bit. Boiled the liver in the water with onion but did add a chicken bouillon cube. Strained the livers throwing out the onions, let cool. Followed the recipe as listed but increased the chopped onions to 1/3 cup, added a few dashes of Worcestershire and a clove of garlic. This recipe is wonderful. I have an old one from a famous 5 star restaurant that is now closed using chicken fat to cook the livers and this recipe I think is so much better and richer. I give this at least 5 stars!
This recipe is a great starting point. I use less butter, more sherry (or dry white wine), and a squeeze of lemon juice. Also, no mace. Thanks.
Excellent
I have made this about 3 times previous with no problem. Loved it, turned out great. Last time I read the reviews and decided to add the cream to it as suggested by someone. Won’t ever do that again, it separated and no amount of mixing would get it to blend together again. I had let the livers cool, and my cream was not spoiled or anything. NO idea what happened. I live very far from a store and it was late, so no chance of a redo. Put it in the fridge anyways hoping for the best but no, the next day it was just as gross. If anyone can enlighten me on why this might have happened I would be interested to know, it ruined a gift for a pal as I had no time to remake 😛
I rated this a 1 star and called it bland and bitter I am apologetic because the bitter was my fault and I have learn to clean the liver better to remove all fibrous and white parts with a very sharp knife, I had included lighter colored livers and maybe that was the problem as for the bland well it is basic and that were the fun starts, so to William I am sorry I spoke to soon.
My husband and I loved it! I didn’t have any mace, so I’m not sure what that would have added, but we also added a little worchestershire and some horseradish mustard. Fantastic!
Darn you William! You’ve turned me into a Liver Pate addict; I was recently caught by my husband, at 2am in the morning, inside the fridge scooping liver pate with an assortment of cracker. Best Pate ever!
Wonderful! I had to make this for the Beef Wellington but eating the leftovers the next day showed how wonderful it is. My hubby (who only like pate de foie gras) said it was outstanding — not that normal strong chicken liver flavor. I left in some cooked onions while pureeing, and added about 2 TBS more dry sherry (didn’t have cooking sherry). Substituted mace for allspice and still fantastic.