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A question about a recipe: Tuscan Chicken Liver Paté

I have a question about the recipe "Tuscan Chicken Liver Paté" from gluttonforlife.
This pate tasted wonderful but I must have done something wrong. It was very dense and quite dry. What could I have added to moisten and smooth it out a bit. Otherwise the taste was terrific.

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Ls
gluttonforlife added over 2 years ago

Hmm...wondering if you might have cooked it down a bit too much? The only way I could think to rescue it from dryness at the end might be to add more olive oil.

036

Abbie is a trusted source on General Cooking.

added over 2 years ago

I haven't tried this recipe but when I make mine it has a lot more butter, plus caramelized apples and onions ... maybe more butter (or olive oil as glutton for life suggests)

036

Abbie is a trusted source on General Cooking.

added over 2 years ago

here's mine in case you are interested! <a href="http://www.food52.com/recipes/2269_the_most_requested_pate_ever" target="_blank">http://www.food52.com/recipes/2269_the_most_requested_pate_ever</a>

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