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.
6 tbsp Cognac or Brandy, if not available Sherry cooking wine.
3 sprigs of fresh thyme
1/2 medium onion
1/3 cup butter
Dash of salt, pepper
1/2 cup of sour cream and cream cheese mixture (instead of Creme fraìche)
Toasted slices of French Baguette
Cool and serve next day, so it will develop the flavor. Eat within 3 days. Another option is freezing, vacuum pack, or fill in jars covered with bacon slices to keep longer. Serve with toasted French Baguette
Remove the skin of the Chicken liver.
Wash in cold water and dry it with paper towel.
Marinate for 1 hour in Cognac (or Brandy, Sherry wine)
Remove the small leaves of the thyme sprigs and chop them very small.
Mince onion very fine.
Heat half of the Butter in a pan and fry the onion until turning translucent.
Add the the marinated (drip of liquid) chicken liver and the thyme.
Combine and fry for 10 minutes at mid temperature.
Stir occasionally. Add the rest of the Marinade, turn on high to bring it to boil, then turn off immediately.
Let cool for 5 minutes.
Drop the mixture into the blender or food processor.
Mix or pulse for several second.
Add the rest of the Butter and Sour cream to ther mixer.
Mix until smooth.
Spice with salt and pepper to your taste.
Let cool completely in a bowl.
The consistency should be like baby porridge,
It will harden some, but still spreadable.
Let cool in a bowl, then fill in containers.
Cool in refrigerator overnight and consume the the next day.
Sherry cooking wine is easily found in stores and a great substitute. Decorate with a parsley, thyme or rosemary sprig and crushed peppercorns