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The Hirshon German Chicken Liver Paté – Hühnerleberpastete

  • Total Time: 0 hours


Units Scale
  • 1 lb. Chicken livers, rinsed, dried and cut into similar-sized pieces
  • 1/2 cup dry sherry (TFD recommends Amontillado)
  • 7 tablespoons of goose, duck or chicken fat, divided
  • 1 cup chopped yellow onion
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt
  • 1 1/4 tsp. ground white or black pepper
  • 1 1/4 tsp. ground turmeric
  • 1 1/4 tsp. ground nutmeg
  • 2 tbsp. brandy
  • Some pink, black and white peppercorns for garnish (original recipe called for black only)
  • Some thyme sprigs for garnish
  • Some Maldon-style sea salt flakes
  • Some borage (preferred) or fresh thyme flowers for garnish (optional but recommended)
  • Sieved chopped egg yolk from one egg, for garnish (original garnish from recipe)
  • Sieved chopped egg white from one egg, for garnish (original garnish from recipe)
  • Black olivers, minced, for garnish (original garnish from recipe)
  • Rye bread or melba toast crackers for serving


  1. Put the livers in a small bowl and add the sherry. Gently toss to moisten them all. Cover the bowl, place in the refrigerator, and let marinate for 2-4 hours, tossing the livers several times. Drain and discard the sherry.
  2. Heat a large frying pan over medium-high heat and melt 6 tbsp. of the fat. When the fat is hot, add the onion, decrease the heat to low, and sauté, stirring frequently, until the onion is translucent, 5-7 minutes.
  3. Add the garlic and continue cooking for another 2-3 minutes, until the garlic become fragrant and the onion is starting to brown. Push the onions and garlic to one side of the pan, add the livers and sprinkle with the salt, pepper, turmeric, paprika and nutmeg. Sauté, stirring frequently, until the livers are brown on the outside and slightly pink on the inside, about 4 minutes.
  4. Transfer the contents of the pan to a food processor, add the remaining tablespoon fat and the brandy, and process until smooth. Taste and adjust the seasonings and blend again.
  5. Transfer the pâté to a serving bowl or decorative container, smooth the top with the back of a spoon, cover and chill in the refrigerator until ready to serve the appetizers.
  6. When you are ready to serve the appetizers, decorate the top of the pâté with the toppings and serve with rye bread or crackers.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 398.14 kcal
  • Sugar: 1.9 g
  • Sodium: 462.55 mg
  • Fat: 28.19 g
  • Saturated Fat: 8.67 g
  • Trans Fat: 0.07 g
  • Carbohydrates: 7.85 g
  • Fiber: 1.28 g
  • Protein: 19.92 g
  • Cholesterol: 410.26 mg
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