Chicken-liver pâté (Pâté de foies de volaille) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • sage
  • savory
  • bay leaves
  • chicken livers
  • ground cinnamon
  • whole cloves
  • Cognac
  • mace
  • marjoram
  • nutmeg
  • paprika
  • thyme
  • white peppercorns
  • cream cheese
  • chicken fat
  • dried basil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • BlytheSpirit on May 28, 2012

    I don't even normally eat ANYTHING that has liver in it. This is a fabulous pate recipe. The cream cheese mellows and softens the gamey liver flavor.

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