Chicken Live Pate'

Sheri Zarnick


Another recipe written on the walls of the old farmhouse. I wrote all these old recipes down and am sharing some the most unique ones. But also will be sharing many more as I feel it was a treasure to find so many old recipes that spoke of the past and times gone by, as this way I can preserve these so they can go on into the future. I hope you enjoy them too.

★★★★★ 2 votes
15 Min
1 Hr


1 lb
raw chicken livers
1/4 c
onion, chopped very fine
1/4 c
chopped parsley
2 large
2 large
eggs, separated
2 c
heavy cream
1/2 tsp
1/2 tsp
1 tsp
1/4 tsp
envelope of unflavored gelatin
1/4 c
cold water
1 can(s)
condensed consomme' (15 oz.)
1/4 c
slices of stuffed olives


1Buzz livers, onion, and parsley in a blender until liquified. Add whole eggs, egg yolks, cream, herbs, salt and pepper. Beat egg whites until stiff. fold into liver mixture.
2Pour into a greased bread loaf pan. Bake in a pan of water at 350^ for an hour or until knife inserted comes out clean. Wash Loaf pan.
3Chill in the pan overnight. Invert on a platter.
soften gelatin in 1/4 c. cold water. Bring remaining 1/4 c. water and consomme' to a boil. Stir in soften gelatin until dissolved. Pour about 1/2 c. into bottom of loaf pan, making 1/4" deep. Chill until thick, but not set.
4Put pate' back into pan, pour rest of consomme'mixture over it. Chill until firm.
To serve, invert on platter. Garnish with sliced olives arranged in a pretty pattern. Serve with parsley, and assorted crackers and cheese.

About this Recipe

Course/Dish: Spreads