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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the chicken livers in the milk overnight, and before using, drain off the milk and rinse the livers in cold water. | 2. Melt half the butter in a saucepan and sauté the onion gently until soft and golden but not dark brown. | 3. Add the chicken livers and the rest of the ingredients EXCEPT for the crushed green peppercorns and the rest of the butter. Cook the mixture until the livers become firm and change colour, about 10 minutes. | 4. Blend the liver mixture in the blender or a food processor and once smooth, stir in the crushed green peppercorns. Add more salt and pepper to taste. | 5. Transfer to a serving dish, the mixture should "not quite" fill it up. Refrigerate for 2 hours or until firm. Melt the remaining butter, and carefully spoon it over the pate, refrigerate until set (approx 1 hour) garnish with whole green peppercorns and coriander. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
butter	100			8550.0	392.85	267.15	720.0
onion	1		diced	28.0	6.537999999999999	0.77	0.07
chicken liver	450			242899.003	1490.0527	34536.5641	9858.8419
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
marjoram	1/2	teaspoon		0.813	0.1817	0.038	0.0211
pepper			ground	-	-	-	-
salt	1 1/2	1/2		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
sherry	1	tablespoon		-	-	-	-
green peppercorn	2	teaspoons	crushed	-	-	-	-
peppercorn	9	peppercorns		-	-	-	-
coriander				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.