French Chopped Liver Pâté Recipes

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FRENCH CHOPPED CHICKEN LIVER PATE



French Chopped Chicken Liver Pate image

Make and share this French Chopped Chicken Liver Pate recipe from Food.com.

Provided by chia2160

Categories     Chicken

Time 45m

Yield 20 serving(s)

Number Of Ingredients 9

1 lb chicken liver
3 tablespoons chicken fat or 3 tablespoons vegetable oil, plus more for greasing pan
1 large onion, diced
4 large eggs, hard-boiled
3 -4 tablespoons cognac or 3 -4 tablespoons other brandy
1 tablespoon corn or 1 tablespoon potato starch
salt & freshly ground black pepper
5 -6 bay leaves, preferably fresh
rye bread

Steps:

  • Heat chicken fat or vegetable oil in sauté pan over medium heat for 1 minute, and sauté onion in it 20 to 25 minutes, or until very soft and lightly golden. add uncooked liver, and cook until just pink inside, a few minutes.
  • Place onions and liver in food processor with eggs, brandy and starch, and process until smooth. Season to taste with salt and pepper.
  • Arrange bay leaves shiny side down in loaf pan, and spoon liver mixture on top, pressing gently with spoon to get rid of any air bubbles. Set pan in a larger pan two-thirds filled with warm water, and bake 20 minutes. Cool, and unmold. Serve with rye bread.

Nutrition Facts : Calories 62.1, Fat 4, SaturatedFat 1.2, Cholesterol 117.1, Sodium 30.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.4, Protein 5.2

CHICKEN LIVER PATE A LA JACQUES PEPIN



Chicken Liver Pate a La Jacques Pepin image

This method of preparing the pate is new to me but since I love chicken livers - we tried it anyway. We were very pleasantly surpirsed! Served with pita chips, cocktail rye or any other crackers it is wonderful! Who needs crackers - it tasted awesome! From Everyday Cooking with Jacques Pépin This originally appeared in the March, 2007 edition of Food & Wine." This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they're blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones." Thinking about serving this for Passover, it will be a change; however, haven't decided yet - perhaps I'll stick with my old recipe!

Provided by Manami

Categories     Spreads

Time P1DT35m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 lb chicken liver, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon thyme leaves
kosher salt
1/2 cup water
3/4 cup unsalted butter, at room temperature (we used less) or 1 1/2 sticks unsalted margarine (we used less)
2 teaspoons cognac or 2 teaspoons Scotch whisky
fresh ground pepper
toasted baguette, slices for serving

Steps:

  • In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt.
  • Add the water and bring to a simmer; cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.
  • Remove from the heat and let stand, covered, for 5 minutes.
  • Discard the bay leaf.
  • Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
  • With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
  • Add the Cognac, season with salt and pepper and process until completely smooth.
  • Scrape the pâté into 2 or 3 large ramekins; press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
  • Serve chilled.
  • Enjoy!

Nutrition Facts : Calories 251.6, Fat 24.9, SaturatedFat 15.2, Cholesterol 191.4, Sodium 30.9, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 6.7

SUR LE GRIL CHOPPED CALF LIVER PATE



Sur Le Gril Chopped Calf Liver Pate image

I adopted this recipe during the Great Recipe Adoption of Feb 2005. I haven't tried it out yet. But I shall be trying this recipe soon and once I do, I'll update it with my comments. Please feel free to do so and post your comments.

Provided by Vnut-Beyond Redempt

Categories     Beef Organ Meats

Time P1DT12m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh calf liver
1 egg, hard-cooked, mashed
2 tablespoons salad oil
salt
3 tablespoons butter
pepper, Freshly Ground
1 large Spanish onion, chopped

Steps:

  • With a sharp knife, remove the tough outer membranes from liver.
  • In a heavy skillet, heat oil and add chopped onions.
  • Cook over medium high heat until translucent and golden brown.
  • Remove with a slotted spoon and set aside.
  • Add butter to skillet.
  • Heat until melted.
  • Add liver pieces.
  • Over medium heat, fry liver until just done - 3 minutes on each side.
  • Alternatively, liver can be brushed with butter and broiled.
  • To test for doneness, cut a piece from liver slice.
  • If still pink, continue cooking for 30 - 60 seconds.
  • Overcooking causes the liver to be dry and tough.
  • For finely mashed egg that disappears in the liver mixture, force egg through a wire strainer.
  • For best results, separate the hard cooked whites from yolks and sieve them separately.
  • Set aside.
  • Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder.
  • Grind, then regrind the ground mixture.
  • In a medium mixing bowl, combine the twice ground meat and onions mixture with the sieved eggs.
  • Add salt and pepper.
  • Taste and adjust seasoning.
  • If desired, add a few drops of commercial gravy browning liquid to heighten color.
  • Refrigerate for 24 hours before serving.
  • Serve with slices of tomato, cucumber and dark rye bread.

CHOPPED LIVER PATE



Chopped Liver Pate image

Chopped Liver Pate is the fancy name for Chopped Liver (Jewish Style) WARNING, THIS RECIPE IS BAD FOR THE HEART, BUT GOOD FOR THE SOUL

Provided by f1diva_7269685

Categories     Spreads

Time 55m

Yield 37 serving(s)

Number Of Ingredients 7

4 (20 ounce) chicken livers
3 sweet onions
6 hard-boiled eggs
salt and black pepper
1 cup chicken fat
1/2 cup vegetable oil
1 sweet onion

Steps:

  • The most important part of cooking with an iron skillet is to heat the pan first without any fat inside. When it is really hot, add your chicken fat ) shmaltz. Turn down the heat to simmer. I play with the gas burner while cooking, up and down according to the heat in the pan. If you notice the oil burning, turn down the heat. I immediately add the chopped onions after I added the oil. Keep stirring with a wooden spoon. The onions will turn translucent. If there is not enough shmaltz oil in the pan add a little vegtable oil and continue cooking the onions. Try not to overcook the onions. Take them out before they turn brown. While this is going on, rinse the livers under cold water and drain. After the onions are removed from the pan clean the pan with a slotted spoon of any dark pieces of onion. Then add a little more shmalltz to the pan and some livers. Do not crowd the pan. Cook livers one pan at a time. I constantly keep turning the livers. I cut into the liver to see if it is done. It should be cooked all the way thru just not burned. Next, combine the livers and the onions in a bowl. In the cuisinart fitted with the blade on the bottom place a small amount of the ingredients and pulse until you like the consistancy. I like it soft like a pate. Do this until all of the liver and onions are finely mashed. I then combine the pate with the hand chopped onions. Add salt and pepper to taste. I like the pate to be slightly more peppery. It looks nice to garnish with the extra chopped raw onions and if you like, some chopped hard boiled eggs. During passover, you can eat this with matzah or serve with crackers. Place in refrigerator immediately after preparation for at least a few hours in a sealed container. I enjoy the liver after it is removed from the frig for 20 minute Happy Cooking!

Nutrition Facts : Calories 166.2, Fat 12.3, SaturatedFat 3.3, Cholesterol 246.4, Sodium 54, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 11.5

FRENCH CHOPPED LIVER PâTé



French Chopped Liver Pâté image

The elegant Gilbert Simon invited me for tea in her beautiful apartment in Nîmes, a city in the south of France dating back to the Roman Empire. Born in Lyon, Madame Simon, who is in her late eighties, married a Jewish "Nîmois" whom she met at a dance. But then the Nazis came in 1942 and started taking Jewish families away. "We left before they could find us," she told me. "They were searching for my husband because he was a doctor here, working in the Resistance." When they left Nîmes, the Simons hid in the mountains. "We found a house to live in with our two little girls. The peasants sold us vegetables; sometimes they killed a lamb; they brought us cheese and butter. When we returned to Nîmes, it was very difficult. There were not very many Jews left." Today the majority of Jews are Sephardic, having immigrated to Nîmes in the 1960s from North Africa. Thinking back to happier and more prosperous times, this is the pâté she made through the years for her own family on Friday nights and the holidays, as well as for Jewish students who stayed with her while studying in Nîmes or nearby Aix-en-Provence.

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound chicken livers
2 tablespoons rendered chicken fat or vegetable oil
1 medium onion, or 4 shallots, diced
4 large hard-boiled eggs
3 tablespoons Cognac or port
Salt and freshly ground pepper to taste
5 or 6 fresh bay leaves*

Steps:

  • Preheat the broiler. Broil the livers on a rack 4 inches from the heat for about 1 1/2 minutes on each side, or until there is no more blood. Drain the livers, and lower the oven temperature to 350 degrees.
  • Heat the chicken fat or oil in a sauté pan, and sauté the onion or shallots slowly for 10 to 15 minutes, or until very soft and lightly colored. Add the livers, and cook until still lightly pink inside, just a minute or two.
  • Place the livers, onion or shallots, eggs, and Cognac or port in a food processor fitted with a steel blade. Season with salt and freshly ground pepper to taste. Process until smooth.
  • Decorate the bottom of a 9-inch loaf pan with the bay leaves, placed shiny side down. Spoon the liver mixture on top of them, tapping gently to get rid of any air bubbles. Set the pan into a bain-marie, and bake for 20 minutes. Cool, then unmold. Serve with rye bread.

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