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french brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2626 kcal 131 %
  • Fat 218 g 335 %
  • Saturated 66 g 329 %
  • Carbs 38 g 13 %
  • Fiber 3 g 12 %
  • Protein 99 g 199 %
  • Cholesterol 2277 mg 759 %
  • Sodium 2437 mg 102 %
  • Calcium 165 mg 16 %
  • Magnesium 128 mg 30 %
  • Potassium 1541 mg 33 %
  • Iron 43 mg 241 %
  • Zinc 14 mg 127 %
  • Phosphorus 1656 mg 237 %
  • Vitamin A 15195 µg 1688 %
  • Vitamin C 91 mg 101 %
  • Thiamin (B1) 2 mg 130 %
  • Riboflavin (B2) 9 mg 685 %
  • Niacin (B3) 45 mg 279 %
  • Vitamin B6 4 mg 324 %
  • Folate equivalent (total) 2758 µg 690 %
  • Vitamin B12 77 µg 3207 %
  • Vitamin D 12 µg 80 %
  • Vitamin E 10 mg 64 %
  • Vitamin K 6 µg 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chicken Liver Pâté

Ingredients

  • 3/4 cup (180g) melted chicken or duck fat
  • 1 onion, peeled and diced
  • 1 pound (450g) chicken livers
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 3 large hard-boiled eggs
  • 2 teaspoon red wine vinegar
  • 1 teaspoon whiskey, port, or sherry wine
  • pinch cayenne powder
  • 2 tablespoons water
  • 1/2 cup plus 2 tablespoons port wine (155g, total)
  • 2 teaspoon sugar
  • 1 teaspoon unflavored gelatin granules
  • pinch of ground allspice

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