Liver Pâté - Elegant, French, Nourishing

Simmering wine wafting through the air, carrying notes of mushrooms, herbs, butter, and onions... This, my friends, is my holiday scent. Is this a candle yet? 

This recipe comes from Sally Fallon’s Nourishing Traditions. It’s all about using every part of an animal for its full nutritional benefits. And it’s tres francais! (Very French!)

Serves 12-18
3 tablespoons butter
1 pound chicken or duck liver or a combination
1/2 pound mushrooms, washed, dried and coarsely chopped
1 bunch green onions, chopped
2/3 cup dry white wine or vermouth
1 clove garlic, mashed
1/2 teaspoon dry mustard
1/4 teaspoon dried dill
1/4 teaspoon dried rosemary
1 tablespoon lemon juice
1/2 stick butter, softened
sea salt

We’ll start by cooking together butter, chicken or duck livers, green onions, and mushrooms - just until the livers are browned. This is maybe 10 minutes or so. Stir occasionally, to get all sides of the liver cooked. Now add white wine, lemon juice, garlic, dry mustard, dried dill, and dried rosemary. Bring everything to a boil and cook, uncovered, until the liquid is gone. 

I LOVE the smell of cooking wine. And mixed with the herbs and liver - THIS is how my winter smells. 

Once the liquid is gone, allow it to cool. 

And once it’s cool, process everything in a food processor with softened butter. Season to taste - which for me is lots of salt and freshly ground black pepper. 

Place in a crock or a mold and chill well. Serve with crusty bread! Oh la la!