Chicken Liver Pate
|Chicken livers||1 Pound|
|Garlic||1⁄2 Clove (2.5 gm)|
Simmer finely chopped garlic and shallot in the butter until soft.
Add the cleaned livers to the pan.
Stir occasionally whilst cooking.
This should take about 5-7 minutes.
Mash finely, add brandy, beat together, and then transfer to a sieve.
When sieved put the mixture into your greased terrine or loaf tin, smooth the top and stand it in the bain marie as for Pork Liver Pate.
This pate will cook in about half an hour, as the ingredients have been partly cooked already.
Chill well before serving, sliced, with hot toast.
Goose liver also makes excellent pate.