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Swedish Liver Pate Recipe

Ingredients

How to make it

  • Soak the chicken livers in milk overnight. Next day wash, drain and
  • clean all nerves. Squeeze dry.
  • Puree fat back in robot coup, if doing more than 1 recipe at a time,
  • do each recipe separately, then combine after done with robot coup.
  • Slowly add anchovie and then slowly add chicken livers,
  • scraping down as you work. Add seasonings and then brandy.
  • Add eggs one at a time. Finish with flour, remove from robot coup.
  • Stir in the heavy cream, making sure that there are no bubbles
  • created. Fill into a terrine lined with fat back, cover with plastic and
  • rest in refrigerator overnight. Cook in bain-marie at 325 degrees.
  • Cool at room temperature. Finish in refrigerator. Remove from
  • terrines, wrap & label. Freeze very well.

People Who Like This Dish 1
Reviews & Comments 2

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  • lunasea 16 years ago
    Somehow...and I'm not sure why...but I have never tried pate. I'm bookmarking your recipe to give it a whirl. Thanks so much! I'll let you know what I think when I make it.
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
    Awesome. My mouth is watering. Thank you Seh.
    Was this review helpful? Yes Flag

The Cook

seh0625 Philadelphia, PA

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