Cajun Pate
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Quite a sophisticated recipe and the result is sure to please your cocktail party guests. My daughter's contribution of this dish at a large holiday gathering I hosted, was outstanding. . .


Submitted by:  Jennifer K. Conrad


  • Salt pork, cut into thin slices to line pate’ pan
  • 6 slices bacon, diced
  • 1 large onion, finely chopped
  • ½ cup bell pepper, finely chopped
  • ¼ cup celery, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 pound calves’ liver
  • 1 pound chicken liver
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp Tabasco sauce
  • 3 large eggs, yolk only
  • 2 large eggs
  • ½ cup Madeira wine
  • ½ tsp salt
  • ½ tsp chervil
  • ½ tsp tarragon
  • ½ tsp sweet basic
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • French bread slices
  • Sweet gherkin pickles
  • Directions:

    1. Rinse pork in cold water to remove as much salt as possible; drain thoroughly, pat dry with paper towels
    2. Line pate’ pan with pork slices
    3. Cook bacon in large, heavy skillet over medium-high heat until crisp
    4. Sauté onion, bell pepper, celery, and garlic in bacon grease until tender, about 5 minutes
    5. Cut calves’ liver into 1” pieces and halve chicken livers
    6. Add livers to sauté pan, season with salt, black pepper, and Tabasco and cook until all pink disappears from livers, about 7 minutes, stirring constantly
    7. Place liver-onion mixture into food processor or blender and puree
    8. Add egg yolks and eggs a little at a time until well blended
    9. Add Madeira wine and blend well
    10. Add remaining ingredients except bread and pickles and blend thoroughly
    11. Pour liver mixture into pate\’ pan and cover with heavy-duty aluminum foil
    12. Place mold into large baking dish
    13. Add water halfway to top of mold and bake in preheated 375o oven for 2 hours; remove from pan and cool pate’ at least 8 hours
    14. Invert pate’ onto platter and serve, chilled, with warm French bread and sweet gherkin pickles

    Serves 8-12

    Note: Must use this in less than 4 days; liver content will spoil easily