Chicken Liver Pate
Over a year ago
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Ingredients
- 225g Butter
- 1 Large onion very finely chopped
- 1 Large clove of garlic crushed
- 450g Chicken livers
- 1 tablespoon Brandy
- Pinch Salt
- Pinch Pepper
Accompaniment
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Description
Serve with melba toast or crusty bread.
Method
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1
1. Melt half the butter in a large, heavy frying pan and gently fry the onion until soft and transparent.
2. Add the garlic and continue cooking for 1 further minute.
3. Discard any discoloured pieces of liver as they will be bitter. Rinse under water.
4. Add the livers to the pan and fry, turning to brown them lightly on all sides, until cooked. Flame the brandy and add to the livers.
5. When the flames subside, add salt and plenty of pepper.
6. Mince the mixture or liquidize in a blender or food processor with the remaining butter.
7. Put it into an earthenware dish or pot.
If you pour melted clarified butter to completely cover the top of the container and exclude all the air, this will keep for about 2 weeks (if you don't break the seal).