Monday, August 4, 2014

Chicken Liver - Mushroom Pate in White Wine (1960)

  • 1 lb chicken livers
  • 1/2 lb fresh mushrooms
  • 1/3 cup white table wine
  • 4 tbspns butter
  • 1 tspn paprika
  • 1 tspn garlic salt
  • 1/3 cup green onions, finely chopped
  • 3 drops Tabasco sauce
  • 1/4 tspn dill
  • 1/2 cup butter
  • Salt to taste
Simmer in 4 tablespoons of butter for 5 minutes the mushrooms, chicken livers, green onions, garlic salt, and paprika.  Add the white wine, Tabasco, and dill. Cover and cook slowly for 10 more minutes.  

Cool, and sieve or whirl in a blender. Blend in 1/2 cup butter, and salt to taste.  Pack in a crock or jar, and chill overnight.  Serve with water crackers.

(Origin - "The Sunset Cook Book: Food with a Gourmet Touch" by editors and consultants of Sunset Magazine. Published by Lane Book Company, 1960.) 


  1. I have been looking for this recipe for ages. I once had the cookbook and I worked for Sunset magazine in the 1970s but somehow lost the book in a move and have been making it from memory but wasn't sure if I had it quite right. It is one of my husband's favorites. Thank you for posting it. I couldn't believe it when I looked through the results of my Google search and saw your blog. You are a culinary angel! Sherry in California

  2. Thank you for your kind comment! Like you, I truly love the older Sunset recipes, especially from the 1960s to 1970s. For this particular 1960 cookbook, the list of "Sunset Food Consultants" was a terrific who's who of the best recipe authors of that era... Helen Evans Brown, Ruth Lane, and Lou Pappas among them. Please check back here for many more of these recipes. Also, click the tag "Sunset-recipes" to find them here. Again, thank you!