Directions:
- Saute the onions in 4 tablespoons butter in a skillet over medium heat for 2 to 3 minutes. Add the chicken livers and cook just until the pink disappears. Remove from heat.
- Puree the mixture in a blender or food processor until smooth. Put the egg yolks through a sieve and add to the liver mixture together with the 4 tablespoons softened butter, cream, Cognac, nutmeg, salt and pepper. Process to mix well.
- Spoon the pate into a decorative bowl, cover and chill for several hours. Sprinkle the top of the pate with the green onions and chives before serving with toast points or crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.36 Kcal (479 kJ) | ||
| Calories from fat | 80.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.91g | 14% | |
|---|---|---|---|
| Cholesterol | 139.97mg | 47% | |
| Sodium | 116.18mg | 5% | |
| Potassium | 38.16mg | 1% | |
| Total Carbs | 2.28g | 1% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 4.34g | 9% | |
| Vitamin C | 3mg | 5% | |
| Iron | 2.6mg | 14% | |
| Calcium | 8.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 254.5 Kcal (1066 kJ) | ||
| Calories from fat | 178.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.83g | 14% | |
|---|---|---|---|
| Cholesterol | 311.48mg | 47% | |
| Sodium | 258.55mg | 5% | |
| Potassium | 84.93mg | 1% | |
| Total Carbs | 5.07g | 1% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 9.67g | 9% | |
| Vitamin C | 6.7mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.8mg | 14% | |
| Calcium | 18.3mg | 1% | |
* 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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