🫙 From the Spice Rack

herbed liver pate

Name: herbed liver pate
Ingredients: 1 medium onion, chopped; 2 tablespoon butter or margarine; 1 pound chicken livers; 1/2 teaspoon salt; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon crushed dried rosemary leaves; 1/2 teaspoon dried marjoram leaves; 1/2 teaspoon ground sage

Herbed Liver Pate (Pâté Provençal) This recipe needs the special brandy made in the Cognac region of France. Serve with cornichons (tiny pickled gherkins). 1 medium onion, chopped

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Ingredients8 items

Ingredients

1medium onion, chopped
2tablespoonbutter or margarine
1poundchicken livers
1/2teaspoonsalt
1/2teaspoondried thyme leaves
1/2teaspooncrushed dried rosemary leaves
1/2teaspoondried marjoram leaves
1/2teaspoonground sage

Directions

1
Herbed Liver Pate (Pâté Provençal) This recipe needs the special brandy made in the Cognac region of France
2
Serve with cornichons (tiny pickled gherkins)
3
1 medium onion, chopped 2 tablespoons butter or margarine 1 pound chicken livers 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves 1/2 teasp
4
Add livers
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Cook over medium-high heat, stirring occasionally, until livers are no longer pink inside, about 12 minutes
6
Reduce heat to low
7
stir in salt, thyme, rosemary, marjoram, sage and pepper
8
Cook and stir 1 minute

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