A rich and delicious liver spread that's a cinch to make. It's flavoured with rosemary, thyme, white wine and capers. Enjoy with crusty bread, crackers or crostini.
Although I skip the whole step with the milk and don't bother with the livers going in and out of the pan more than once, this pate is far superior to any I've made before. I've been taking it to parties over the last few months because after the first try all my friends requested it. A chef trained in classical French method told me it was the best she'd ever had. Thanks Jo! - 07 Dec 2010 (Review from Allrecipes US | Canada)
Very good! The second time I made it I used fresh sage because it was all I hade and that was tasty too. The capers seem to make the difference. - 15 Oct 2010 (Review from Allrecipes US | Canada)
I'm happy to be the first to review this recipe because it was fabulous! I have a weakness for pate and this did not disappoint! The addition of wine and capers gave the pate a wonderful flavor. Thank you so much! YUM! - 04 Oct 2010 (Review from Allrecipes US | Canada)