I found this recipe in a health food cookbook I bought when I moved to NYC in 1970. All my regular cookbooks were in storage, waiting for us to find, rent and move into an apartment. It was an immediate hit with my family. Fast forward many years, I made this to serve as an appetizer and put it out, thinking my young daughters wouldn’t eat liver. I was so wrong! It was all gone before the guests arrived.
Chicken Liver Pâté (from Ferris family cookbook)
Ingredients
- 1 pound chicken livers
- 1 whole onion
- 1 Tablespoon chopped onion
- 1 teaspoon dry mustard
- ¼ teaspoon nutmeg
- ¼ teaspoon mace
- ½ teaspoon salt
- ¼ cup butter - melted
- ¼ cup oil
- 2 Tablespoons sherry or cognac
- 2 Tablespoons yogurt stir into mixture
Instructions
- Place chicken livers in sauce pan,cover with water and add onion. Boil until livers are cooked. Drain livers, discard onion. Let livers cool. Put through food grinder; pass through sieve.
- Add remaining ingredients
- Chill & serve
Notes
Serve like you're a French restaurant! Little rounds of baguettes. Or American style, with toasted slices of baguettes.