Pâté

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Pâté is one of my favorite delicacies. Of course, it helps that I like liver – a lot. This pâté has a subtle liver flavor because it’s made with mild chicken livers. It’s silky smooth and spreadable.

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Pâté is not to be confused with foie gras, which are actual lobes of fattened liver, usually goose, typically served in slices with a fruit compote of some sort.

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There are also terrines, sometimes called Terrines de Campagne, which are dense loaves made from coarsely ground meats, that typically don’t include liver. Terrine slices are fabulous as part of an aprés-ski spread, especially for non-liver lovers.

Quite often in the fall or winter, I’ll make this simple and inexpensive pâté, even though I’m usually the only one who enjoys it. I like it served the traditional way – on toast points or bread, as part of an hors d’oeuvres platter.

This recipe is my mother’s. I’ve seen similar recipes, but I just stick to this one because it always comes out perfectly. Here it is:

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Pâté

2 pounds chicken livers, at room temperature
1 large onion, finely chopped
2-3 garlic cloves, coarsely chopped
Few bay leaves
2 sticks butter
1/2 teaspoon dried thyme
1/4 teaspoon allspice
Pinch of salt
A few grindings black pepper
4 tablespoons cognac

The first thing that needs to be done is clean the livers. There are membranes and sometimes little blobs of fat that need to be removed. You’ll feel the membranes – just do your best to pull on them while holding the livers in the other hand, until you can pull them out. Then discard. Continue with all the livers, rinsing them as you go, and placing them in a colander.

Place all of the livers on paper towels to dry; set aside.

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Meanwhile, have all of your aromatics ready to go. Then heat both sticks of butter in a large skillet over medium-high heat. I like to brown the butter slightly.

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When the butter is bubbling, add the onion, garlic, and bay leaves. Sauté for 5 minutes.

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Add the livers to the skillet, plus the thyme, allspice, salt, and pepper.

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After about 5 minutes of cooking and occasional stirring, add the cognac. Stir the mixture and let it cook for another minute or so. Turn off the heat and let everything cool down.
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When it’s all cooled, cover the mixture and place in the refrigerator overnight. Before making the pâté, bring the liver mixture to room temperature or even warm gently.

Remove the bay leaves. Place about half of the livers in a blender, not including all of the liquid. Have a rubber spatula handy.

Blend on low; it will look like it won’t blend, but it really will. Be patient with the mixture. Move it around with the spatula, and blend again.

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Once it’s smooth, pour into a terrine, or loaf-shaped mold, then repeat with the remaining liver mixture. The terrine I used measures 4 1/2″ x 11 3/4″, and is 3 3/4″ deep, but you can use multiple dishes as well.

Chill the pâté, covered, for about 2 hours. Then, cover it with about 1/4″ of duck fat or slightly warm butter. Then cover again and keep in the refrigerator for two days before using.

Serve at room temperature, with bread or toasts alongside a jam, chutney, or my favorite – Dijon mustard.

note: Except for foie gras, the terms pâté and terrine can be used interchangeably. I took a picture of this curried chicken and raisin “pâté” when I was wandering through Le District in NYC recently, (France’s version of Eataly,) and I bet it’s more of a meat terrine, and mostly likely doesn’t contain liver. To me, a pâté is smooth, and a terrine coarse in texture, sometimes even containing sausages or eggs. But never make assumptions. Do keep in mind that if you dislike liver, you could still enjoy terrines.
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53 thoughts on “Pâté

  1. Hi Mimi, what a great overview of some fantastic terrines and pates. I made a ham hock terrine for xmas eve with a loads of cornichons and parsley. it was a lovely basic terrine with lots of room for improvement. I’ve made a few chicken liver pates, I always soak mine in milk first. Is this something you do or is it just a fallacy?

    Hope you have a great NY btw.

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  2. Definitely one of life’s great delicacies. Nothing like a good terrine. I actually just made a pork and beef terrine with chestnuts this morning. Can’t wait to try it.

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  3. I love paté. I make it from a recipe similar to yours, but I’ve never considered a layer of duck fat or butter. I will from now on, though – it sounds delicious! I put my paté into small containers and put half of them in the freezer. It freezes perfectly.

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    • I think the fat procedure was for storage purposes in the old days without refrigeration. The oil seals the air out. But I still like a little layer of some kind of fat because it prevents discoloration. If I’m going to re-serve the pate, I’ll scrape it smooth, and add more fat.

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  4. Just as your husband won’t eat fruit with meat, mine won’t eat liver (except foie gras, to which he makes an exception). Your pâté looks absolutely delicious to me, though. Happy new year!

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  5. I adore pâtés! And liver, but the latter isn´t so welcome in my family either . That´s why this year, I went for pâté en croûte instead – no giblets involved, so anyone liked it ;-)
    happy holidays!!

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  6. I grew up in Louisiana where we had liver and onion smothered in gravy! Very yummy! We use chicken livers in dirty rice and at Thanksgiving when we make cornbread dressing/stuffing. I’ve never tried pate’. I might have to try this next.

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  7. Couldn’t help but notice how perfectly applied the red nail varnish is – and that’s the hand of your friend. Is she a picture straightener, too?!
    – Even though I’m not especially keen on offal I’ve made pate several times. Love the stuff during autumn & winter – fattening my skinny self up, I suppose. Really like your recipe with the allspice – will have to try it.
    – Happy New Year!

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    • That’s very funny! That’s actually my thumb, but someone else did the work! Pate made this way, with all of the butter, is quite caloric. But I don’t care!!! Happy New Year!

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  8. I am a huge fan of liver, too. And foie gras, which I seared for Christmas Eve with a red current compote. I don’t have a good basic liver pâté recipe… or, should I say that I didn’t till today? I can’t wait to get home and try this, Mimi – I plan to serve it for Twelfth Night! Happy New Year!

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    • Sounds wonderful! Stephane made an actual foie gras pate for me when I visited him and it was incredible. Actual foie gras, some seasoning, some Armagnac, a little baking, and that was it. Quite decadent and lovely!

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