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Sherried Chicken Liver Pate

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  Butter 2 Ounce (60 Gram)
  Bacon 4 Ounce, derinded and chopped (125 Gram)
  Garlic 2 Clove (10 gm), crushed
  Onion 1 Small, chopped
  Chicken livers 1 Pound, chopped (500 Gram)
  Thyme sprigs 2
  Parsley sprigs 2
  Button mushrooms 4 Ounce, chopped (125 Gram)
  Dry sherry 4 Tablespoon
  Cream 4 Tablespoon
  Lemon juice 1 Teaspoon
  Watercress sprigs 1 , garnish (For Garnish)
  Salt To Taste
  Pepper To Taste

Melt the butter in a pan, add the bacon, garlic and onion and cook gently for 3 minutes.
Stir in the chicken livers and cook for 5 minutes.
Season liberally with salt and pepper.
Stir in the herbs and mushrooms.
Add the sherry and cook until the liquid has evaporated.
Cool, then work in an electric blender until smooth.
Stir in the cream and lemon juice.
Spoon into a greased ovenproof dish.
Cover with a lid and stand in a roasting pan, containing water to a depth of 2.5 cm (1 inch).
Bake in a preheated cool oven, 150°C (300°F), for 2 to 2 1/2 hours, until cooked through.
Allow to cool.
Cover and chill until required.
Divide the pate between individual plates and garnish with watercress.
Serve with hot buttered toast.

Recipe Summary

Main Dish

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