Chicken Liver Pate
Heather's French Cook Book - quick
"This is a great recipe and very elegant for parties. Putting it in the food processor really makes it smooth, and the brandy gives it a refined taste. I've made similar recipes with herbs and I would add some next time - maybe thyme, but otherwise this recipe is perfect."- cajuntoast
63 people want to try | 211 have favorited
Chicken Liver Pate Preparation
Fry onion and garlic gently until transparent and soft. Add chicken livers and toss, cooking two mins per side only. Pink in the middle. Cool slightly and put in blender. Add two tblsp cognac and creamed butter and blend until smooth. Put in dish, cover with clarified butter and decorate. Regrigerate until needed. Will keep well in fridge for 3 days.
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