Chicken Liver And Brandy Pâté - cooking recipe

Ingredients

6 tbsp (3/4 stick) butter
10 oz chicken livers. trimmed
4 oz button mushrooms, sliced
2 None green onions, finely chopped
1 clove garlic, crushed
1/3 cup brandy
1/2 pkg (4 oz) cream cheese, chopped, at room temperature
2 tsp chervil, chopped, plus additional chervil leaves, to garnish
None None Melba toast, crackers or French bread, to serve

Preparation

Melt 1 1/2 tbsp of the butter in a large skillet on medium heat. Cook liver in 2 batches 3-4 mins each, until just browned. Remove from pan and set aside.
Melt 1 1/2 tbsp of the butter in same pan on high heat. Saute mushrooms, onions and garlic for 3-4 mins. Add brandy and bring to a boil. Reduce heat to low; simmer, uncovered, for 8-10 mins, until mixture reduces by half.
Combine livers, mushroom mixture and cream cheese in the bowl of a food processor. Process until smooth. Transfer to a bowl. Fold in chopped chervil.
Spoon mixture into a serving dish and smooth top. Top with remaining 3 tbsp melted butter and chervil leaves. Refrigerate until ready to serve.
Serve with Melba toasts, crackers or French bread.