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Chicken Liver Pate


  • 1/4 lb onions, chopped
  • 1/4 stick butter
  • 1/2 lb fried chicken livers
  • 1/2 c heavy cream
  • 1/8 c Brandy
  • 1/8 c Port
  • 1/2 garlic clove, minced
  • 1/2 tsp. thyme
  • 1/2 tsp. curry powder


  1. In a skillet, sauté onions in butter over medium heat for 15 minutes or until soft and translucent. Puree chicken livers along with onions. Add remaining ingredients and combine well. Line pate mold with plastic wrap and pour pate mixture into mold. Shape into desired form, cover, and refrigerate overnight.