(Since 1999)


Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesMeat Appetizers pg 2 >  Elegant Liver Pate


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Serves 8


    3/4 pound pork liver
    1 onion, quartered
    2 cups water
    2 teaspoons instant chicken bouillon granules
    1/4 cup sliced green onion
    1/4 cup butter or margarine
    2 tablespoons Cognac or other brandy
    2 tablespooms mayonnaise or salad dressing
    1 1/2 teaspoons Dijon-style mustard
    1/2 teaspoon salt
    1/2 teaspoon celery salt
    1/4 teaspoon freshly ground black pepper
    1/8 teaspoon ground thyme

Cooking Directions

Combine pork liver, onion quarters, water and bouillon granules in a medium saucepan. Bring to a boil. Reduce heat, cover and simmer 10 minutes.

Drain, discarding all but pork liver.
Place liver in work bowl of food processor.

Add green onion and butter; process for 10 seconds. Scrape down sides of work bowl; add remaining ingredients and continue processing until smooth.

Oil a 2 cup mold or small bowl. Pack liver mixture into mold. Cover tightly with plastic wrap. Refrigerate several hours or overnight.

Turn pate out of mold and serve with assorted crackers

Serving Suggestions
Call ahead to make sure your butcher has pork liver. This subtly flavored pate is easy to pull together and will become a classic in your hors d’oeuvres repertoire.

Nutrition Facts
Calories 150 calories; Protein 10 grams; Fat 10 grams; Sodium 700 milligrams; Cholesterol 130 milligrams; Saturated Fat 2 grams; Carbohydrates 2 grams; Fiber 0 grams

Recipe courtesy of National Pork Board.  For more information about The Other White Meat, visit



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages