Chicken Liver and Mushroom Pate

Burning Down the House

No critter, not even an Aussie Shepherd, likes chicken livers as much as I do. Fried, and with ketchup, are good, but pâté is supreme. Here’s how I make it, which means simplicity, along with some fire, is better.


1 tablespoon Butter

1/4 pound Chicken Livers


A handful of Porcini Mushrooms–I rehydrate dried ones

1 clove chopped Garlic

Enough Brandy to set the house on fire (that’s a joke)

A few drops of Heavy Cream

Heat the butter at medium heat, and fry the livers with a pinch of salt–they don’t need much. Throw in the diced Porcini when almost cooked, add the garlic, and prepare for the conflagration.

Pour in the brandy and light her up. Poof! There is nothing as good as a kitchen fire, unless it is a sure enough grease fire. A good hot fire is the last step in the cooking.

After things cool off, pour the livers and mushrooms into a food processor. MJ and I had to step up to the plate and buy a French made Robot Coupé machine, which is advertised as “Three Robots in One.” That company did invent the things.

Add the cream–NOT TOO MUCH–to make the stuff even richer than it already is, and let the robot go to work. I leave some texture to the meat, as I didn’t like baby food even when I was a baby. Put it into a terrine/custard cup and refrigernator it. From this point, get as Frenchified as you want–I love this with a crostini, a cornichon, and nothing else. There is nothing like this kind of food to make life worth living.

Author: southernfusionfood

Writer, Woodworker, and Happy Eater

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.


because facts really should be sacred

Ruth Blogs Here

Or not, depending on my mood

A Haven for Book Lovers

I am just a girl who loves reading and talking about books

what sandra thinks

because I've got to tell someone.


a little lunch, a little wine, a LOT of talking!

Margaret and Helen

Best Friends for Sixty Years and Counting...

This, That, and the Other

Stories, Prompts, and Musings


Tales of quilting, gardening and cooking from the Kingdom of Chiconia

Cyranny's Cove

Refuge of an assumed danophile...

Exiled Rebels

Serving BL since 2017

this is... The Neighborhood

the Story within the Story

Beauty lies within yourself

The only impossible journey in life is you never begin!! ~Tanvir Kaur

Southern Fusion Cooking

Country Living in the Southern Appalachians, USA--A little of this, a lot of that

Discover WordPress

A daily selection of the best content published on WordPress, collected for you by humans who love to read.

The Atavist Magazine

Country Living in the Southern Appalachians, USA--A little of this, a lot of that


Longreads : The best longform stories on the web

%d bloggers like this: