Liver Pâté -or- Country Terrine Pâté Recipe
Indulge in our rich and velvety Liver Pâté, crafted from the finest ingredients for a luxurious taste experience. This delectable spread combines the earthy flavors of liver with aromatic herbs and spices, creating a harmonious blend that melts in your mouth. Served alongside rustic bread and tangy pickles, it's the perfect starter to elevate your dining experience. Savor the essence of tradition with every bite.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Prepare the Livers
Rinse the chicken livers under cold water and pat dry with paper towels. Trim any connective tissue or fat.
Cook the Livers
Add the chicken livers to the skillet and cook for about 5 minutes, turning occasionally until they are browned on the outside but still slightly pink inside. Add thyme and cognac, then cook for an additional 2 minutes. Remove from heat and let cool slightly.
Blend the Mixture
In a food processor, combine the liver mixture, heavy cream, salt, pepper, bay leaf, and egg. Blend until smooth and creamy.
Prepare for Baking
Preheat your oven to 160°C (320°F). Grease a terrine mold or a loaf pan with the remaining butter.
Bake the Pâté
Pour the liver mixture into the prepared mold and smooth the top. Place the mold in a larger baking dish and fill it with hot water, creating a water bath. Bake for about 40-50 minutes, or until set.
Cool and Serve
Remove the pâté from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours before serving, preferably overnight. Serve with toasted bread or crackers.