French Liver Pâté, an exotic spread for your Guests

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French Liver Pâté

A great spread for parties!

This Pâté is a special treat when served as Canapes with Crackers or French Baguette

Sometimes I have a craving for Liverwurst. I have made the Pfälzer before, but this one is smoother. French Liver Pâté is made with Chicken Liver and a shot of Cognac or Brandy ( if not available, Sherry cooking wine).

You should start preparing the day before, since the Liver Pate needs to rest in the refrigerator overnight to develop the flavor.

I bake my own German Breads, so this Pate makes a great sandwich when I feel like eating Liverwurst

Some substitutes: Instead of Creme Fraìche, cream cheese mixed with sour cream can be used and will easier spread (some people use chicken fat). If Cognac or Brandy is not available, Sherry cooking wine can be used. Important: It’s best to be left in the refrigerator overnight to expand and develop the flavor.

Sherry cooking wine is easily found in stores and a great substitute. Decorate with a parsley, thyme or rosemary sprig and crushed peppercorns on top.

French Liver pate

This spread can be eaten with French Baguette or my Bauernbrot, or simply some crackers

French Liver Pâté can also be frozen in those terrines covered with foil. Makes great gifts too

I am reluctant to pay Deli prices, so I tried to recreate this type of smooth Liverwurst and my mothers more rustic, called “Hausmacher” Leberwurst, at home.


Can be made in a jar. Taste great with my French Baguette recipe