Quick Liver Pate
|Liver sausage||11 Ounce (German, 300 Gram)|
|Melted butter||2 Ounce, preferably unsalted (60 Gram)|
|Garlic||1 Clove (5 gm), crushed|
1. Place the sausage in a bowl with the butter, brandy, if using, garlic, salt and pepper and beat until smooth. Alternatively, use a food processor.
2. Pour the mixture into a piping bag fitted with a rosette nozzle.
3. Choose a large serving dish or individual plates and pipe out several swirls of pate. Garnish with sliced or whole black olives, salad and cress.