chicken liver pate recipes

- fresh ground black pepper
- 185 g chicken livers
- 185 g butter (I know it seems ALOT, but it does give the pate the perfect consistency)
- salt
- bay leaves
- 1/2 apricot brandy
- melted butter
- 1 onion
- mixed herbs (a good 'shaking')

- 1/2 pound chicken livers
- 1/2 teaspoon salt
- 1/2 teaspoon Cognac, or to taste
- 1/4 teaspoon ground allspice
- 3 tablespoons well-chilled heavy creamAccompaniment: crackers or toasts
- 3 tablespoons unsalted butter, softened
- 1 small onion
- 1/3 cup chicken broth

- 1/2 cup butter
- 1/2 teaspoon salt
- 2 tablespoons chicken broth
- 1/2 lb chicken livers
- 1 dash cayenne pepper
- 2 tablespoons brandy
- 4 ounces cream cheese
- 1/2 teaspoon paprika
- 1 onion

- 1/2 teaspoon salt
- 3 tablespoons unsalted butter
- 1/3 cup chicken broth
- 1/4 teaspoon ground allspice
- 1/2 lb chicken livers
- 1 small onion
- 3 tablespoons well-chilled heavy cream
- 1/2 teaspoon cognac
- crackers or toast

- 1/3 (8 ounce) package cream cheese, softened
- salt and pepper to taste
- hot sauce to taste
- 1 tablespoon chopped onion
- 1 clove garlic, peeled and chopped
- 2 tablespoons dry sherry
- 1/4 pound chicken livers, trimmed and chopped
- 1 tablespoon butter

- 3/4 cup (1 1/2 sticks) butter, room temperature
- 1 1/2 pounds chicken livers, trimmed
- 2 tablespoon brandy7 canned anchovy fillets, drained
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepperLemon slices
- Assorted crackers and baguette slices
- Watercress
- 1/2 cup minced onion

- 2 medium and 1 small onion
- 1 teaspoon sugarAccompaniment: toasted French bread slices or crackers
- 4 garlic cloves
- 2 tablespoons medium-dry Sherry or brandy
- 3 large eggs
- 1 pound chicken livers
- 3 tablespoons extra-virgin olive oil

- 1 1/4 cups ruby port
- 1 clove garlic
- 2 large eggs
- 1 lb chicken livers
- 1 1/2 cups clarified butter
- 1 cup milk
- 2 tablespoons brandy
- 1 1/4 cups madeira wine
- 1/8 teaspoon dried thyme
- 2 tablespoons minced shallots
- 2 large egg yolks