Directions:
- Cook onion in 4 tablespoons butter in a large heavy skillet over moderate heat, stirring, until softened. Stir in livers, curry powder, paprika, salt, and pepper and cook, covered, over moderately low heat, stirring occasionally, until livers are barely pink inside, about 10 minutes. Remove from heat and add brandy. Purée warm mixture in a food processor with remaining butter until smooth. Pour into a 3 1/2-cup terrine and cover surface with plastic wrap. Chill until firm, at least 3 hours.
- Cooks' note: Pâté is best the day after it's made and keeps, covered and chilled, 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 969.98 Kcal (4061 kJ) | ||
| Calories from fat | 798.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 88.7g | 136% | |
|---|---|---|---|
| Cholesterol | 773.27mg | 258% | |
| Sodium | 1565.2mg | 65% | |
| Potassium | 278.61mg | 6% | |
| Total Carbs | 15.73g | 5% | |
| Sugars | 1.66g | 7% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 21.29g | 43% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 14.4mg | 80% | |
| Calcium | 56.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 330.9 Kcal (1385 kJ) | ||
| Calories from fat | 272.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.26g | 136% | |
|---|---|---|---|
| Cholesterol | 263.8mg | 258% | |
| Sodium | 533.96mg | 65% | |
| Potassium | 95.04mg | 6% | |
| Total Carbs | 5.37g | 5% | |
| Sugars | 0.57g | 7% | |
| Dietary Fiber | 0.62g | 7% | |
| Protein | 7.26g | 43% | |
| Vitamin C | 6.1mg | 30% | |
| Vitamin A | 0.3mg | 29% | |
| Iron | 4.9mg | 80% | |
| Calcium | 19.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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