Return to Content

Captain Jefferds House Pâté

Captain Jefferds House Pâté
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 12

"This is a rather simple but very tasty appetizer which I like to serve at cocktail time in a fancy pedestal dish with plain crackers." -- The Captain Jefferds Inn, Kennebunkport, Maine

Ingredients:

  • 3 cloves garlic, crushed
  • 1/2 stick butter
  • 1 pound chicken liver
  • 1/4 cup sliced onion
  • 1/4 cup heavy cream
  • 2 tablespoons dry sherry
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon pepper
  • 2 hard-cooked eggs

Instructions:

Sauté crushed garlic in butter Then add chicken livers and continue to sauté until just tender and no longer pink inside. Add onion a few minutes before livers are cooked. Cool. Transfer all ingredients except eggs to blender or food processor and puree until smooth. Add eggs and continue to blend until smooth. This can be frozen.
Updated Monday, March 10th, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350