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Chicken Liver Patties

Chicken livers are sautéed, seasoned, wrapped in puff pastry, baked, and served hot or cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Chicken Liver Patties

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the livers

  1. Remove the gall from the chicken livers, then wash and dry them.

  2. Cut the livers into small pieces and sauté them in hot butter for about 5 minutes.

Fill and bake

  1. Line patty pans with thinly rolled out pastry.

  2. Fill the pans with the sautéed liver, season with coarse sea salt and black pepper, and add a little brown sauce.

  3. Cover with pastry, brush with beaten egg, and bake at 350°F (175°C) for about 20 minutes.

  4. Serve hot or cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Chicken + livertop 18% of all pairs
    Smell alikelow
    Cooked together383 recipes

    Shared aroma: 2-nonenal (fatty, green).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken livers
Form the savoury filling that gives the patties their main body and rich flavour.
Butter
Adds fat for sautéing the livers, carrying flavour and helping them brown.
Brown sauce
Adds savoury depth and moisture to the liver filling.
Rough puff pastry
Forms a flaky, layered crust that puffs and browns in the oven.
Beaten egg
Brushed on top to promote browning and a glossy finish on the crust.

The step that matters

Sautéing the livers. Cook the livers briefly in hot butter so they brown on the outside while staying tender inside. Overcooking makes them dry and grainy, and the filling then bakes further under the pastry.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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