Chicken liver pâté
Prep time
Cook time
Total time
Recipe type: Snack or light meal
Serves: 4-10
  • 1 pound chicken livers
  • 3 + 4 tablespoons butter
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 1 teaspoon dried thyme
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons cream
  • 2½ tablespoons sherry
  • salt and pepper to taste
  1. Use kitchen shears to trim the liver if necessary.
  2. Melt 3 tablespoons of butter in a pan and sauté the liver, onion and garlic until the liver is cooked. Sprinkle with the thyme and set aside to cool slightly.
  3. Liquidize or blend the liver-onion mix with the lemon juice, Worcestershire sauce, cream, sherry, and a little salt and pepper, until smooth and creamy. Adjust the consistency with a tablespoon or two of boiling water if necessary.
  4. Adjust the flavoring to taste and scoop the pâté into ramekins or an earthenware crock.
  5. Melt the 4 tablespoons of butter and gently pour over the surface of the pâté to prevent discoloration.
  6. Cover and refrigerate for at least a day before serving so that the flavors can blend and mellow.
  7. Serve with brown or white bread, Melba toast or crackers.
Recipe by Cape Point Press at