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Chicken liver pâté

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

Ingredients 7
Servings 4
Time 20 minutes


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


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

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