Pate Recipe

    4 hours 30 mins

    A nice, ordinary, everyday pate made with veal and chicken livers, and flavoured with onion and bacon. Serve with an assortment of fine crackers.

    4 people made this

    Serves: 24 

    • 450g smoked bacon strips, diced
    • 3 medium onions, chopped
    • 3 cloves garlic
    • 450g chicken livers, trimmed and chopped
    • 450g veal, trimmed and cubed
    • 1 cup (250ml) thickened (heavy) cream
    • 1/2 cup (125ml) milk
    • 3/4 cup (175g) butter
    • 1 pinch salt and pepper to taste

    Prep:15min  ›  Cook:15min  ›  Extra time:4hr chilling  ›  Ready in:4hr30min 

    1. Place bacon in a large skillet over medium-high heat. Cook until wilted, then add the onion and whole garlic cloves. Cook, stirring constantly until the onion is soft. Add the chicken livers and veal cubes to the skillet, and cook until no longer pink. Set aside to cool.
    2. Line a 24x13cm (9x5 inch) loaf pan or mold with waxed paper, or spray with cooking spray, and set aside. Spoon the meat mixture into the container of a food processor, and pulse until finely chopped. Do not puree. Melt the butter in a large skillet over medium heat. Add the meat mixture, and stir in cream and milk. Cook until heated through. Season with salt and pepper to taste, then pour into the loaf pan or mold. Chill for at least 4 hours before serving.

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    Reviews in English (3)


    This is a wonderful , simple recipe for the beginner  -  14 Sep 2005  (Review from Allrecipes US | Canada)


    Good basic starter recipe though i had to adapt due to lack of all the ingredients and needed some extra flavours. Used pork liver and no veal. Used whole milk because i couldn't get my hands on cream. Added thyme, mace (you can use all spice) and one bay leaf which i took out before putting it all into the blender. Homemade patè way better than anything you can get at a store or in my case can't get at all.  -  17 Apr 2011  (Review from Allrecipes US | Canada)


    Easy recipe for the beginner like me, tasted great.  -  08 Mar 2009  (Review from Allrecipes US | Canada)