TOKYO | WASHOKU @ LIVING renewal in progress !!!

White Liver Pâté with Campagne | 白レバーパテと自家製カンパ–ニュ

Not often do I come across ‘white (chicken) liver’ at my regular and favorite poultry shop.

The white chicken liver is a very smooth liver, not too strong of a liver smell so some who detest liver due to the strong and distinctive taste can often eat my homemade ‘white liver pâté‘. Of course the recipe can be used for regular liver pâtés but always use the really fresh livers when homemade so at least it will stay fresh for some time in the fridge.

It may come to a surprise to some people, even to my many friends who made the same comment – gee, didn’t know that liver pâté was so easy to make. Yes! it is. Give it a try and you will never be buying liver pâté off the shelf with lots and lots of preservatives.

The liver pâté goes extremely well with the campagne breads. (my homemade campagnes are seasame/assorted seeds, plain, walnuts and cranberry and currants.)








White Liver Pate Recipe –

  • 200g White Liver (chicken)
  • 1 chopped onions
  • 5 cloves of sliced garlic
  • 1 Tablespoon Capers
  • 1 Large Fillet Anchovy
  • 1 Bay Leaf
  • 1 Tablespoon Brandy
  • 50% of Unsalted Butter
  • Salt and Pepper
  1. Underline the pot with chopped onions, sliced garlic and white liver.
  2. Add all the ingredients except for the butter and salt and pepper.
  3. Braise over medium to low heat until the it is nice and soft, taking precautions not to let it burn.
  4. Once the liver and onions are nice and soft, using a hand mixer, mix until the liver becomes a nice smooth puree.
  5. Add the butter and salt and pepper (to adjust the taste to your liking) and let is simmer for few minutes.
  6. Pour the pate into a preserving dish. Keep it refrigerated.

White Liver Pate Recipe | 白レバーパテ

  • 白レバー・・・・・・・・・200g
  • 玉葱(みじん切り)・・・・・1個
  • にんにく(千切り)・・・・・5片
  • ケーパー・・・・大匙1
  • アンチョビ・・・・・・1切れ
  • ローリエ・・・・・・1枚
  • ブランデー・・・・・・・・大匙1
  • 無塩バター・・レバーの50%
  • 塩・黒胡椒


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