That Skinny Chick Can Bake
Chopped liver in a shallow red ceramic dish, topped with a spinach leaf and tomato slice.

Mme. Maman’s Chopped Liver with Quatré-Epices

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Chopped Liver with Quatré-Epices: Dorie Greenspan’s delectable chopped liver recipe. Even the picky husband indulged, so you know it’s a winner!

 Chopped Liver with Quatré-Epices in red ceramic dishes

Chopped Liver with Quatré-Epices

The busy holiday social scene perked up this week.I had a dinner out with some mom friends from Nick’s elementary school days, hosted a neighborhood cookie exchange and attended our Christmas book club gathering and gift exchange.

So I quickly whipped up Dorie Greenspan’s favorite Chopped Liver with Quatré-Epices for our French Friday’s with Dorie assignment before I headed to Denver last week. Bill was a good sport and said he’d take a taste. Lo and behold, he was a fan! Such an unpredictable man, but I was delighted to share.

Chopped Liver with tomato slice and lettuce on toast

Homemade Quatré-Epices Spice Mixture

This chopped liver recipe was rather rustic…diced onions were cooked in oil till well browned, then the chicken livers were sauteed in that same oil till just pink inside, then chopped. Combined and well seasoned with salt, pepper and the magic mixture of quatre-épices, the liver is then chilled before serving. I mixed in just a tablespoon or so of mayo into my half batch, and spread across thin baguette slices with tomatoes, lettuce and hard boiled eggs as toppers. Such a lovely nibble before dinner…and I used the leftovers for lunch the next day in a sandwich smeared with more mayo.

A fabulous oil and spice shop is only minutes from my home, so I stopped in to Artisanos to check on the availability of the French blend of spices Dorie suggested for this recipe. Fortunately, the owner was there and he was more than willing to research this specialty spice mixture usually reserved for pates and charcuterie. Then he mixed me up a one ounce bag of white pepper, nutmeg, ginger and cloves. We tasted and added a bit more ginger…for my custom compounded “four spices.” I’ve included the recipe for those of you who’d like to mix up your own batch…if not, allspice can be substituted.

Chopped Liver


A spice mixture that's perfect for seasoning chopped liver and more!

Prep Time 5 minutes
Total Time 5 minutes
Yield 3 tablespoons 1 teaspoon


Recipe courtesy of Artisano's Oils and Spices, Indianapolis

  • 1 2/3 tablespoons finely ground white pepper
  • 2 1/2 teaspoons ground nutmeg
  • 2 teaspoons ground ginger
  • 1/2 teaspoon cloves


  1. Mix all spices together. Store in sealed container.

We added an extra teaspoon of ginger for a total of 3 teaspoons as a personal preference

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g


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37 comments on “Mme. Maman’s Chopped Liver with Quatré-Epices”

  1. First of all, I am not sure how you were able to get Bill to try it. I know Joe would never let a bite of this cross his lips. And you both liked it? Whoa! Looks like me and my liver hating self will be in the minority this week.


  2. I’m afraid I’m taking Bill’s place this week, I’m allergic to liver:@) But, wanted to pop in to say I’m lovin’ your little red Le Creuset dishes!

  3. I love spices Lizzy, love your Little Le Creuset, just beatiful!

  4. Wow – I am shocked that Bill agreed to even try it and then liked it! #Winning!

  5. You have been a busy girl, Liz. I don’t know how you keep up. I guess that’s how you stay so skinny! I’m not a fan of liver but it Bill liked this, I think I probably would too 🙂

  6. Liz, I was grateful for your spice monger this week as well. I was really intrigued by how it was just so perfect for bringing out the flavors in this without taking over. I made a huge jar which is a good thing as I will be making this a few more times this ‘liver season’.

  7. This reminds me of a saying that my mom used to say about chopped liver when I was little. This recipe looks interesting! In a good way! You have done a beautiful job of making this look really appetizing and I would love to try this.

  8. Wow, I can’t believe Bill not only tried, but liked it! haha. I happen to love chopped liver. I’ve never seen it in chunks rather than pureed. Yummy 🙂

  9. I adore chopped liver! I grew up eating it and can seriously eat it by the spoonful. The jewish version or perhaps it’s more eastern european is chopped up a little finer but I’d still put down a good amount of yours Liz!

  10. Yay! So glad you found a winner with Bill. I liked this too.

  11. He was a brave soul to venture into chopped liver. 🙂 This sounds so good and perfect for a party.

  12. soul warming dish…will taste awesome topped on a bruschetta…thanks for sharing 🙂

  13. My husband would love me to make this. I am not keen on offal and he is always complaining about the lack of offal on the table.

  14. Now this looks great! I’m always up for trying new dishes, and I’ve seen this before – very intriguing.

  15. Well, this isn’t my chopped liver BUT I would be willing to try it. As long as I can have it with a piece of matzoh! 🙂

  16. I must confess I’ve never tried chopped liver but if it met Bill’s approval, I’d be willing! 😉

  17. Hooray for the husbands this week! I really liked it too. How fun to have your own custom-blended quatre epices!

  18. That’s awesome that Bill tried this dish and approves, men can be so unpredictable sometimes. I have never tried chopped liver but would be willing to, the spices sound great:)

  19. I have never tried chopped liver…my mom used to make a stir-fry with ginger when I was still a kid. This does make a great topping for the bread.
    Have a wonderful weekend, Liz!

  20. I loved chopped liver (I wouldn’t eat liver in any other form, though). Nothing better then a chopped liver sandwich on challah. Yum.

  21. Yours turned out looking wonderful! Glad you both liked it. And thanks again for posting the spice mix recipe 🙂

  22. I almost forgot how liver tastes. Your chopped rustic version looks fantastic. I’d like the cold version…on a piece a good bread, like you did. 🙂 ela

  23. So wonderful that America is blossoming with more and more spice shops. And with your refined palate I bet your chopped liver was the best-est in the US!

  24. I tell ya, I think that Dorie is slowly but surely breaking down Bill’s defenses.

  25. What a surprise that Bill liked this! It sounds like you have been very busy – there’s always so much on in December. I love the sound os this appetiser xx

  26. Liz, your presentation of the chopped liver looks so very elegant! Glad that we are not the only ones that enjoyed this recipe!

    All the best and have a fabulous weekend!

  27. I will eat liver… if cooked deliciously. I definitely would eat this. 🙂

  28. Liz, Great combination of colors in your pictures, you balanced everything perfectly.

  29. Liz, the chopped liver looks great. I am going to copy that recipe for the spices and use it
    the next time. Thanks for the recipe and have a great week.

  30. You know, I will just have to take your word on this recipe! LOL

  31. I think it is hilarious, and FABULOUS, that of all things…..this one your hubby liked. So glad you BOTH enjoyed it. And please know that I am utterly in awe of all that you accomplish. Cookie exchanges, travel, the Dorie recipes and that wonderful spice story and mixture you shared with us. Just fabulous !!

  32. I will take your word for it because I totally skipped this one. Kudos!

  33. I liked this one too. And was happy that I could use my jar of “French Four Spice”, which I really liked, and now need to find other things to use it on. Your dish looks delish, and I’m happy that you enjoyed!!

  34. We love liver and the next time I make it I am going to try this recipe.. YUM

  35. First, thank you for the Quatres-Épices recipe from your spice-guy (keep him front and center in your contact list). I can mix up my own quite easily now. I simply cannot believe that this went down well in the Berg household. Your presentation looks delicious but how did you get Bill to even take his first tiny taste. I think he’s made a resolution to “change his palate” likes and dislikes in 2014 and he’s startng early. Secondly, I am amazed at your energy – now that I’m in aspen, I am back in the swing of familiar holiday gatherings – library pot luck, community Messiah, Soltice and tree-trimming gatherings – and hardly can get one Post a week up. With all your activities, you post everyday – and, such beautiful foods. I think there are 48 hours in the Indiana day. In Colorado, we only get 24!!! I am very much enjoying your holiday Posts.

  36. If Bill liked it then it’s worth a try. Love the spice blend!

  37. As the ‘great liver controversy of 2013’ brewed I was more concerned about the spice combination than buying, trimming and cooking liver. I have prejudices about ‘baking’ spices and savory foods. But I remembered one of my mother’s sayings, “in for a penny, in for a pound” and tried your spice mixture. In fact I put in about twice what the recipe called for and loved it! Now I need more recipes using the combo. Liz you’re an inspiration to me in this and always! How DO you get so much done? I need to come to Indianapolis and shadow you for few days! Merry Christmas to you and Bill!

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