Chicken Liver Pate

"First of all, let me say that the flavor of this mixture was fantastic. However, there were too many variables left to chance. Yes, well all have different "to taste" measurements, but please give a..." See more median amount as a starting point; three "to taste" ingredients is too many. I followed the directions, converting the ingredients to match 1 lb of chicken livers. There's no pretty way of saying that what I ended up with was a liver shake, or a very runny liver mousse. It was unappetizing to the extreme in appearance, and still has not set up after six hours in the refrigerator. Because the flavors are so fabulous, I may yet try to salvage this by using some unflavored gelatin. Just a word to the wise: even tho the recipe does not say to do so, DRAIN your livers after simmering, and add liquid as needed only. Next time, I will also use a food processor or a hand-grinder rather than a blender for more control of the texture. Flavor -- five-star, appearance -- BLECHH."

"I quadrupled this to use a pound of livers, added some extra onion and garlic (well, 7 cloves, sliced) while sauteing the livers, and used a fraction of the sherry called for, and it was amazing. I'v..." See moree tried it with the amount of sherry suggested, but that seemed to overpower everything else. As for draining the livers, I didn't - a fair bit of that liquid is melted butter, which sets up nicely when chilled. The blender does seem to liquefy ingredients easier than my food processor does. I'd suggest letting the livers cool considerably before mashing, then add that liquid as seems called for. Totally delicious when served on garlic toast rounds."

"This is a very simple, yet tasty, recipe. Preparation was quick and the results were very satisfying. The sherry adds a subtle sweetness to the pate...." See more"