Julie Bagel's Liver Mousse Pate'

(Tracy) #21

I make a Chicken liver pate very similar to this. I soak the livers in milk first, it helps smooth the taste. I use whiskey instead of sherry (I’m Irish) and sometimes a teeny bit of bacon with the shallots. Not quite as much butter but I do add cream. Once cooled top with melted butter to seal and will last a few weeks in the fridge, or freezes perfectly. It’s a Christmas staple in our house. It’s the only “meaty” tasting dish I enjoy.

(FRANK) #22

Here’s mine:

1 carton of chicken livers

2 t Better than Chicken Bouillon

1 cup water

1 onion chopped & 1T olive oil + 2 T butter

4 oz Philly cream cheese

1 ½ T miracle Whip

¼ t celery salt

2 t dill weed

¼ t white pepper

½ cup raw sweet onion

  • · Rinse & clean livers.
  • · Add Bouillon to water in a pan, cook livers for 10 minutes.
  • · Cool livers and pull off connecting tissue.
  • · Caramelize chopped onion in oil & butter (lightly)
  • · Add livers and 1 t salt, cook for 15 minutes, then cool.
  • · Add cooled livers and remaining ingredients except raw onion to a food processor and process until creamy.
  • · Add raw onion and process until creamy.
  • · Chill in fridge.