Christmas Lemon and Almond Chicken Pâté

A starter is not often necessary before the Christmas dinner but here is one which might fit the bill.


  • 8oz cleaned chicken livers
  • 4oz softened butter
  • 1 medium onion, chopped
  • 1 teaspoon ready made mustard
  • 1 tablespoon lemon juice
  • Grated rind of half a lemon
  • 1 tablespoon double cream
  • ½ teaspoon grated nutmeg
  • 1 tablespoon brandy
  • 3oz ground almonds
  • Salt and pepper


  1. Melt 1oz butter in a pan and gently cook onion until soft but not brown.
  2. Add livers to pan and cook gently for 5 minutes until they have firmed up and lost their pinkness.
  3. Purée in a blender then leave 10 minutes to cool.
  4. Beat in 1oz butter, mustard, lemon rind and juice, cream, nutmeg, brandy and almonds. Season well and blend for about 2 minutes.
  5. Spoon into prepared pâté dish or dishes and smooth top.
  6. Melt remaining butter and pour over pâté to seal. Chill well.
  7. Serve with fingers of toast.

Freezes well in suitable containers for about six weeks.