Chicken liver paté

Recipe from: 6/1/1998 12:00:00 AM
Ingredients 14
Servings 12
Time 15 minutes

Ingredients

  • 0
    P-T+
  • 500
    g
    chicken livers
  • 125
    g
    butter
  • 2
    medium onions, chopped
  • 2
    cloves garlic, crushed
  • 45
    ml
    brandy
  • 15
    ml
    fresh thyme, chopped
  • 5
    ml
    mustard powder
  • 5
    ml
    sugar
  • 10
    ml
    lemon juice
  • 60
    ml
    cream
  • 60
    g
    soft butter
  • 0
    TOPPING
  • 125
    ml
    butter, melted
 

Method

10 minutes
 
P-T+: Clean the livers and remove the sinew and fat. Heat the butter in a frying pan and sautT; until just cooked. The liver should remain slightly pink. Process the cooked ingredients with the remaining pGtT; ingredients in a blender until smooth. Spoon the mixture into serving ramekins and place in fridge to chill. The mixture will become firm once chilled. TOPPING: Pour the melted butter over the surface of the pGtT; and leave to set before serving. Serve with seed loaf or melba toast.
 

Read more on: poultry
 

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