Cajun Pate

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  • 3/4 pound raw chicken livers
  • 1/2 pound fresh mushrooms
  • 3 hardboiled eggs
  • 6 ounces butter
  • 3/4 cup finely chopped scallions
  • 1 tablespoon pureed garlic
  • 5 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon cayenne pepper
  • Finely-chopped pecans


  1. Place livers, mushrooms and eggs in a food processor and blend until thick and creamy.
  2. Melt butter in a skillet and sauté the onion over a medium-high heat for 5 minutes, then add the pureed liver and continue to stir for a further 5 minutes.
  3. Add the garlic, lemon juice, salt and peppers and stir well, then remove from heat and allow to cool.
  4. Remove the mixture to a cleaned processor and blend until smooth.
  5. Line a mold with plastic wrap and fill with the pat mixture, then garnish with finely chopped pecans.
  6. Refrigerate for at least 6 hours before serving with garlic toast or crackers.