Liver Pâté

Classic liver paté recipe with ground pork, calf, chicken, or pork liver, bacon and spices.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated March 02, 2023
Elise Bauer
Elise Bauer

I love baked liver pâté, or "pâté maison" as it is sometimes called. It is especially good with French bread and sweet pickles.

Liver Pâté

Prep Time 25 mins
Cook Time 90 mins
Total Time 115 mins
Servings 8 to 12 servings

From Poppy Cannon's Eating European, 1961.

Ingredients

  • 1 pound ground pork, or chopped pork shoulder

  • 1 pound liver - (chicken, calf's, or pig's), trimmed of connective tissue, diced

  • 1 tablespoon Cognac or brandy

  • 1 tablespoon dry Madeira or sherry

  • 1 clove garlic

  • 2 sprigs parsley, leaves only

  • 1/2 shallot or small white onion

  • 1/4 teaspoon powdered ginger

  • 1/8 teaspoon ground cloves

  • 1/8 teaspoon cinnamon

  • 1/8 teaspoon nutmeg

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • Dash Tabasco or cayenne

  • 1/2 pound sliced bacon

Special Equipment

  • 4x8-inch terrine

Method

  1. Preheat the oven to 350°F.
  2. Grind the pork:

    Grind the pork through a meat grinder several times on a fine setting.

  3. Process the diced livers, Cognac, Madeira, garlic, parsley, shallots, and spices:

    In a food processor or powerful blender, process the cognac or brandy, Madeira or sherry, garlic, parsley, shallot or onion, ginger, clove, cinnamon, nutmeg. Add diced livers and blend a cupful at a time. Season with salt and pepper, adding a dash of Tabasco or cayenne.

  4. Mix the pork and blended liver:

    In a large bowl, mix the pork and blended liver until they are fully combined.

  5. Layer a terrine dish with bacon and pate mixture:

    Line a 4x8-inch terrine with strips of bacon, fill with mixture, and cover with bacon.

  6. Place terrine in a water bath:

    Place the terrine in a larger baking dish and fill the larger dish with water up to the halfway point on the side of the pâté dish. This "water bath" will help the pâté retain moisture and make for a smoother consistency in the texture.

  7. Bake:

    Bake uncovered for 1 1/2 hours.

  8. Cool under a weight:

    Cool the pate under a weight so that it will become firm and fine-textured. To do this, lay a piece of waxed paper or aluminum foil over the pâté and set on top of the entire surface a board weighted with a heavy object. Chill in the refrigerator for several hours.

    Serve: At serving time bring the terrine to the table, slice, and serve with crusty French bread or rolls and a glass of wine. Also good with lettuce and tomatoes.

    Variation: Use chicken livers, pork, and sausage meat in equal quantities. See my second recipe for pâté maison.

Nutrition Facts (per serving)
272 Calories
17g Fat
2g Carbs
26g Protein
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Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 272
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 30%
Cholesterol 267mg 89%
Sodium 490mg 21%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 26g
Vitamin C 12mg 61%
Calcium 20mg 2%
Iron 5mg 29%
Potassium 357mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.