Chicken Liver Pate - cooking recipe

Ingredients
    1 c. chicken livers
    1 c. butter
    1 small onion, chopped
    1 clover garlic, crushed
    1 Tbsp. chopped parsley
    1 bay leaf
    salt and pepper
    3 Tbsp. brandy or Madeira
Preparation
    Saute onion until soft in 3 tablespoons butter.
    Add livers, garlic, bay leaf and parsley; saute 8 minutes or until livers are brown, but still pink inside.
    Remove bay leaf and force the mixture through a sieve or puree it in a blender.
    Beat in the remaining butter (reserving 1/4 cup) with the brandy.
    Season with salt and pepper.
    Spoon into a crock or dish.
    Melt remaining butter and pour over the pate to seal it.
    Chill for 24 hours before serving.
    Serves 6.

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