Brandied Chicken Liver Pate
|Butter||6 Ounce (175 Gram)|
|Onions||2 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Chicken livers||1 Pound, chopped (1/2 Kilogram)|
|Finely chopped fresh parsley||15 Milliliter (1 Tablespoon)|
|Brandy||15 Milliliter (1 Tablespoon)|
Melt 125 g./ 4 oz.of the butter in a frying-pan.
Add the onions and garlic and fry until they are soft.
Add the chicken livers and fry for a further 3 minutes.
Add the parsley, bay leaf, thyme and salt and pepper to taste.
Cook for a further 2 minutes.
Remove the bay leaf.
Cool and pound the mixture with a wooden spoon or puree in an electric blender.
Melt the remaining butter and add to the mixture together with the brandy, if used.
Pack into a pate mould lined with aluminium foil, cover with plastic wrap or aluminium foil and chill.