Brandied chicken liver pâté

Brandied chicken liver pâté

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
90g butter
1 onion, chopped
1 garlic clove, crushed
250g chicken livers
1 bay leaf
2 teaspoon brandy
freshly ground black pepper
salt
few sprigs fresh thyme or oregano
or pinch dried thyme or oregano

Method

  1. Melt 30 g butter in a frying pan and cook onion and garlic over low heat until onion is soft and translucent. Add chicken livers and cook for 2–3 minutes, tossing from time to time. Add crumbled bay leaf and thyme or oregano, and cook for 1 minute longer. Cool.
  2. Chop livers roughly, then pound mixture with wooden spoon or blend in a blender. Melt the remaining butter and stir into liver mixture with brandy. Season with salt and pepper.
  3. Pack the mixture into small dish or mould and chill. If desired, unmould before serving. If pâté is to be kept several days, cover with thin film of melted butter.
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