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Any Great Chicken Liver Mousse/ Pate Recipes?

While I may be alone in this, the truth is that I REAlly dislike chicken livers except when they're sauteed and combined with a lot of butter and booze. I do love my own- brandy,shallots, apple, thyme, mace, allspice,loads of butter.It's creamy and not at all acrid like plain chicken livers. A small wonderful restaurant in Bar Harbor ME, Burning Tree, makes the only other one i have loved and I am hoping to get that recipe. But then I thought of you 52ers. I will look through the 52 recipes but also wanted to ask: Anyone have a recipe you could link that goes along with my description? Thx so much; I've been having a craving!

asked by LE BEC FIN 9 months ago
15 answers 472 views
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added 9 months ago

I love chicken liver pate, and luckily I am the only one at home so I get to eat it all. Mine is very simple with shallots, chicken liver, butter, thyme and cognac. Though I don't have the exact quantities. I also add cognac to the gelatin.

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added 9 months ago

HI THERE,GC, YOURS SOUNDS LIKE THE FLAVOR PROFILE OF THE ONE I MAKE AND DESCRIBED!oops sorry .I have spent the last 3 hours pouring through the 52 recipes for chicken pate. wow; out of some 50 recipes, i must have printed out 6-8; what a talented group of cooks! I have to admit, I did get waylaid by discovering the amazing recipes of bogre. Talk about thinking outside-the-box!! so I have a number of his now on the MAKE THIS SOON docket. I hope more of you will post ideas and links for this search of mine! thx much.

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added 9 months ago

Funny you should mention it, LBF! I had a delicious chicken liver mousse at a restaurant in Columbia, MD, last Saturday. Ever since, I've been searching for a comparable recipe. It was very light, un-livery, like a whipped chocolate mousse sort of texture. I wonder if I can beg for the recipe from the chef? I did fix one of their toilets in the "Mesdame" room once, when the flushing gizmo was stuck. They owe me, n'est-ce pas? ;-) (Very good French restaurant called Petit Louis, if any locals are interested.)

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added 9 months ago

Check the Bon Appetite archives. I once made a mousse from BA that was light and delicious.

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added 9 months ago

Thanks, Bevi!

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added 9 months ago

thx bevi, i did go through the whole list and one thing appealed to me; most didn't have enough booze iirc!

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added 9 months ago

BUMP!

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added 9 months ago

I have a great one, but I can't print it here because it's Raymond Blanc's mother's recipe from a small book he did of her recipes. However, I can email you the recipe if you like. It's so delicious sometimes I just want to bathe in it...

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added 9 months ago

would love that june;thx!

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added 9 months ago

I'll send it this weekend, Mindy.

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cv
added 9 months ago

Several iterations of Raymond Blanc's chicken liver mousse pâté recipe have been posted online (BBC, some other sites). It is worth nothing that some of these posted versions have been edited to discard the first step of soaking the livers in milk, at least one of which stating that this leaches out too much of the good liver flavor.

Just search for "Raymond Black chicken liver."

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cv
added 9 months ago

That's "Raymond Blanc." That pesky auto-correct thing again.

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added 9 months ago

Hi there, since my previous pate was too simple, I looked at my fellow South of France Blogger Coco de Nice. She has a liver pate with the usual booze and shallot but also with boiled egg, parsley, garlic, herb Provencal. Have a look, she mingles with a lot of French Michelin Chefs and she participated to a competition with this recipe:
http://cuisinenfolie.blogspot...

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added 9 months ago

Thanks for posting this...I have 2 lbs of organic, free-range chicken livers in my freezer that want eating...

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added 9 months ago

I've been thinking the same thing. This is the weekend...