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A great Spread for parties is this decadent French Liver Pâté! Sometimes I have a craving for Liverwurst. I have made the Pfälzer before, this one is different. French Liver Pâté is made with Chicken Liver and a shot of Cognac. Brandy or Sherry cooking wine are alternatives
Instead of Creme Fraìche, cream cheese mixed with sour cream can be used for easy spreading (some people use chicken fat). If Cognac is not available, Brandy or Sherry wine can be used. Important: It’s best to be left in the refrigerator overnight to expand and develop a flavor. This spread can be eaten with my French Baguette or simply some crackers
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.
Here are my favorite mixers to mince meat. I don’t use food processors, I tried many, and those blenders below do the job!
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 Pâté can also be frozen in those terrines covered with foil
French Liver Pate
- 1 lb Chicken liver, cleaned, de-skinned
- 6 tbsp Cognac (or Brandy, 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, was in cold water and dry it with paper towel. Marinate for 1 hour in Cognac
- Remove the small leaves of the thyme sprigs and chop them very small. Cut the half onion in very small cubes.
- Heat half of the Butter in a pan and fry the onion until glazed and turn yellow.
- 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.
- Put the whole mixture in a blender (I use my Ninja Mixer).
- Add the rest of the Butter and Sour creme.
- Spice with salt and pepper to your taste.
- Let cool completely in bowl. The consistency would be like baby porridge, and it will harden some to make it spreadable.
- Let cool in a bowl, then fill in containers.
Sherry cooking wine is easily found in stores and a great substitute. Decorate with a parsley, thyme or rosemary sprig and crushed peppercorns
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Can be made in a jar. Taste great with my French Baguette recipe