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Liver Pate

Liver Pate - Salsum Sine Salso

This recipe for Liver Pate is based on Apicius 9.10.10.
Course Dips
Cuisine Roman
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4 people


  • 1 lb Chicken Liver
  • 6 tbsp Olive Oil
  • 2.5 tbsp Wine Vinegar
  • 1 tsp Black Pepper Coarse Ground
  • 1 tsp Salt


  • Wash the liver from blood and put in a bowl of milk (or other milk substitutes such as coconut, almond or soy milk) to soak. Soak the liver for at least 30 minutes, but preferably longer. This will get rid of the metallic aftertaste that people often taste when eating liver.
  • Cover the bottom of a pan with olive oil. Fry the liver in the pan on all sides. Make sure it is fully cooked by cutting the liver pieces in half and checking them in the center.
    Liver - Cooking
  • Pass all of the liver through the meat grinder twice.
    Liver - Second Pass Through the Meat Grinder
  • Add all of the olive oil, wine vinegar, black pepper, and salt to the ground liver and mix really well in a bowl. Taste the liver pate and add more salt and pepper if necessary. If you like a more liquid consistency add more olive oil.
  • Optionally, you can add the liver pate to a form and let it chill in the refrigerator, taking the shape of the form. Otherwise, just serve in a bowl.


Apicius recommended to add liquamen (fish sauce) to the liver pate as an option instead of salt. Since I am allergic to fish I have left liquamen out of the recipe and used salt and added wine vinegar instead to enhance the flavor.