Chicken liver pâté

Recipe from: 8/1/2004 12:00:00 AM

Ingredients 7
Servings 4
Time 20 minutes

Ingredients

  • 250
    g
    chicken livers
  • 250
    ml
    Cabernet Sauvignon
  • 2
    garlic cloves
  • 60
    g
    butter
  • 125
    g
    cooked ham, diced
  • salt and pepper
  • 55
    g
    butter, melted
 

Method

10 minutes
 
Combine the chicken livers, wine and garlic, and marinate overnight. Stir occasionally.
Drain the livers. Then heat the butter in a frying pan and sauté the livers until browned.
Remove from the heat and place in a food processor with the ham and a clove of garlic.
Process until smooth, season with salt and pepper and spoon into four ramekins.
Pour over melted butter and refrigerate until set. Serve with toast.
 

Read more on: poultry  |  sauté
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.