Dulce's Liver Pate



Our Class '65 of St. James Academy Malabon, Philippines had an out of town trip to Tuguegarao where we stayed at the Las Palmas de San Jose Hotel owned by Bob and Myrna Guzman. This trip was just one of several activities planned by the class '65 Golden Jubilee planning commitee.

Bob and Myrna Guzman, our gracious hosts and owner of the beautiful Las Palmas Hotel, Tuguegarao Philippines.

During the sumptuous breakfast, Dulce Quimson shared the liver Pate she brought from home and which she prepared using the recipe below. Everybody wanted the recipe since it was that good.  Here it is.

Dulce Quimson

Dulce's Liver Pate

Ingredients

• 1 kilo (2.2 lbs) chicken liver
• 2 lemon slices
• 1/2 cup evaporated milk
• 2 tbsps butter
• 1 medium onion, finely chopped
• leaves from 6 stems of sage
• 2 pinches of thyme
• 5 stalks of onion leeks, chopped
• 6 or more tbsps of brandy
• Salt and pepper to taste
• 2 tbsp Worcestershire Sauce
• 6 tbsps cream

Squeeze the lemon over the liver and then rinse the liver with water. Marinate the liver in the milk for an hour.

Saute the onions in butter.  Remove the liver from the milk and add to the onions.  Add the sage, thyme, salt, pepper and onion leeks.  Add the brandy and Worcestershire Sauce and simmer the mixture till the liver is cooked.  Once the liver is cooked, add the cream.

Place all the mixture in a blender.  Cool for 5 minutes.

Grease the bottom of 4 ramekins with butter.  Distribute the liver pate into the ramekins and if you like add more butter on top.

Cool the pate in the refrigerator.  The pate also freezes well.