Photo: Lily Banse
Chicken liver pâté with madeira jelly
14 ingredients
2 hr
Serves 12
openrecipes
Smooth, creamy pâté is topped with quails’ eggs and a Maderia jelly for the ultimate in indulgence. Serve with toasted sourdough.
Estimated Nutrition (whole recipe, rough)
583
Calories
69g
Protein
30g
Fat
5g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken Liver | 100g cooked | 165 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Redcurrant | not in our table | 0 |
| Quail | not in our table | 0 |
| Tangerine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- , for greasing butter
- 450g/1lb chicken livers
- 1 garlic
- 2 tbsp redcurrant jelly
- 150ml/¼ pint chicken stock
- salt and freshly ground black pepper
- pinch freshly grated nutmeg
- 2 free-range eggs
- 570ml/1 pint double cream
- ¼ pint madeira
- 1 tbsp chicken stock
- 2 gelatine
- 3 quails
- 1 tangerine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes