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Russian Chicken liver pate



1 litre(s)


  • 340 grams onions, white
  • 70 grams Butter, for sauteing
  • 150 grams Butter, melted
  • 5 grams thyme, dried
  • 700 grams chicken livers
  • 100 grams brandy
  • 1 teaspoon rock salt
  • 1 teaspoon black pepper, ground
  • 140 grams fresh cream

Recipe's preparation

    This recipe is a courtesy of my dear friend who makes the best Russian chicken liver pate ever from her 'babushka's' recipe!
  1. 1. Chop onions 5 sec/sp 4

    2. Add butter and saute 5 min/sp 1

    3. Add thyme, liver, salt and pepper 

    4. Saute 5 min/sp 1 Counter-clockwise operation

    5. Add brandyand saute 3 min/sp 1 Counter-clockwise operation

    6. Blend mixture 20 sec/sp 7No counter-clockwise operation

    7. Melt 120 g of butter and add it to the mixture, stir 2 min/sp 2

    8. Add cream and stir 1 min/sp 2

    9. Spoon mixture into ramekins (or other containers) and pour the remaining melted butter on top to cover.

    10. You can add a sprig of fresh thyme for decoration (as per the picture).



Accessories you need



Soak chicken livers in salt water for 1 hour to clean. Its better to devain the livers before cooking.

This pate will keep in a fridge for a few weeks provided that the melted butter cover is not broken.



This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • I tried this pate and it

    Submitted by Darcy on 10. December 2014 - 17:18.

    I tried this pate and it turned out ok but I had to guess the cooking temperatures and for how long. Are you able to provide these details as I am not sure that I have done it correctly as it was a little on the watery side.



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