Country Liver Pate


Recipe courtesy of Cynthia Collier, New Orleans,LA

Serves 10 as an appetixer

  • 4 cups chicken livers, washed thoroughly
  • 2 cups julienned yellow onions
  • 4 tablespoons chopped garlic
  • 2 tablespoons olive oil
  • 2 cups brandy
  • 2 cups butter
  • 2 cups cream cheese
  • salt and pepper





Set pan over medium heat add livers, onions, garlic and olive oil.
Cook until fat begins to render from livers.
Add brandy and flambé.
Cook all alcohol out of the liver mixture.
Let cool for about 10 min.
Place into a food processor, add butter, cream  and cream cheese and puree.
Season with salt and pepper.
Pour mixture into a  terrine mold lined with plastic wrap.
Chill for 24 hours before serving.

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