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Aunt Shirley's Liver Pate

 Aunt Shirley's Liver Pate
While living in San Francisco, I developed this recipe to serve at our many get-togethers with friends. Now my nieces and nephews request my liver pate at family gatherings.
8 ServingsPrep: 20 min. + chilling


  • 3/4 cup butter, divided
  • 1-1/4 pounds chicken livers, halved
  • 1/4 cup chopped onion
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon minced fresh parsley
  • 1/4 cup sliced pimiento-stuffed olives
  • Additional parsley, optional
  • Crackers


  • In a large skillet, melt 1/2 cup butter. Add the chicken livers,
  • onion, Worcestershire sauce and parsley. Saute over medium heat for
  • 6-8 minutes or until chicken is no longer pink. Remove from the
  • heat; cool for 10 minutes.
  • Transfer to a blender; process until smooth. Melt the remaining
  • butter; cool to lukewarm. Add to blender and process until blended.
  • Pour into a 2-1/2-cup mold that has been lined with plastic wrap.
  • Cover and chill for 8 hours or overnight.
  • Before serving, unmold pate onto a chilled plate. Press olives on top
  • of pate; garnish with parsley if desired. Serve with crackers.
  • Yield: 8-10 servings (2-1/4 cups).
Nutritional Facts: 1 serving (2 tablespoons) equals 250 calories,

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Aunt Shirley's Liver Pate (continued)

Nutritional Facts: 21 g fat (12 g saturated fat), 357 mg cholesterol, 334 mg sodium, 4 g carbohydrate, trace fiber, 13 g protein.