Julie Bagel’s Liver Mousse Pate’

This is a staple at my house. Well, ok. Just for me. But I live at my house so that’s true!

Jule Fox McClure from Fox Hill Kitchens brought this to one of my Keto Minifests and it was a huge hit, especially when spread on her crispy crunchy Bagel Holez!

Even if you don’t eat liver, you need to try this. It’s half butter. The chicken liver flavor is mild. It’s delicious!

Picture coming soon…

Print Recipe
Julie Bagel's Liver Mousse Pate'
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Melt 4 oz of the butter and gently saute the shallots, add some salt pepper and thyme.
  2. Add the livers and cook until just a little pink remains insideremive the livers to a vitamin, or large blender. Deglaze the pan with the sherry and reduce until thick and syrupy. Add to blender, scrape well to get it all!
  3. Cover blender, turn on and add the room temperature butter through the hole in lid add while it's running, adjust the speed to get a very smooth emulsion.
  4. Add the other ingredients, maybe a bit at a time.
  5. TASTE! I always add more salt. But I do a bit of tinkering with the other spices at this point. Slightly over seasoning seems to make it just right after chilling.
  6. If you want it silky smooth, put it through a China cap or fine strainer. Press all of that goodness through.Taste again.
  7. Pour into your preferred serving containers cover and chill.

Notable Replies

  1. Read this as “mouse liver pate… “

    Not dislexic… i swear…:zipper_mouth_face:

  2. I find this to be so filling and satisfying that I have no interest in food of any kind for hours after eating it. It’s just magic.

  3. I freeze chicken liver pate all the time. Just let it sit out to room temp. before serving it. It is wonderful food.

  4. I think it means to add the livers etc from the pan to the blender?

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