Chicken liver pâté

Recipe from: 3/6/1997 12:00:00 AM
Ingredients 7
Servings 6


  • 250
    chicken livers, cleaned
  • salt and pepper
  • 225
    butter at room temperature
  • 30
  • 15
    mustard powder
  • 2
  • 2
    cloves garlic, crushed


Season the chicken livers to taste with salt and pepper. Melt 25 g of the butter and fry the chicken livers over medium heat until brown on the outside but still slightly pink inside. Remove from the pan and place in a food processor. Melt 150 g of the butter and add to the chicken livers. Add the brandy to the pan juices in the pan, mixing well. Add the mixture to the chicken livers in the food processor. Add seasonings and garlic. Process until smooth and season with salt and pepper if necessary. Spoon into a dish, melt the remaining butter and spoon on top. Chill until the butter has set. Serve with wholewheat bread.

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