I can't think of any time of the day that paté wouldn't be wonderful. That being said, I seem to especially enjoy paté as an evening snack <with a nice glass of red of course>
This beautiful snack was made with chicken livers leftover from the night before.
I had a terrible craving for fried chicken livers. I lightly coated them in flour and fried them in butter, yes, butter. Paula Dean and PW would be proud of me.
But, what to do with leftover fried chicken livers? well...make paté what else.
I used my favorite paté recipe from The Silver Palate Cookbook.
I weighed the leftover chicken livers and adjusted the recipe accordingly. Of course I skipped the how to cook the livers portion and proceeded from there; though I think I might have accidentally added a little more Cognac.
When I made the Three Pepper Sauté the other day, I mentioned serving it with some spaghetti with oil and garlic. The spaghetti with oil and garlic is a Silver Palate recipe and one I've been using for years.
Here's the basic run down, it's so easy. I put the Silver Palate recipe at the end of the post.