Chicken Liver Pate
|Onion||1 Medium, skinned and chopped|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Butter||3 Ounce (75 Gram)|
|Chicken livers||1 Pound, chopped (450 Gram)|
|Sherry||45 Milliliter (3 Tablespoon)|
|Tomato paste||15 Milliliter (1 Level)|
|Double cream||15 Milliliter (1 Tablespoon)|
Lightly fry the onion and crushed garlic in the butter in the uncovered pressure cooker until it starts changing colour and is slightly soft.
Remove it and put it in a solid container or ovenproof dish.
Toss the livers in the remaining fat until they are just firm on the outside, then put them with the onions and add the bayleaf.
Rinse out the cooker with the sherry, removing any bits clinging to the pan, and pour it over the livers.
Add the seasoning and tomato paste, and cover with foil.
Wash the cooker, pour in 300 ml (1/2 pint) water and put in the trivet.
Stand the container on the trivet, put on the lid of the cooker and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly and remove the container.
Remove the bayleaf.
Sieve the liver mixture or puree it in an electric blender until it is smooth.
Stir in the cream and adjust the seasoning.
Spoon the mixture into four to six individual dishes and leave in a cool place to set firmly.
Garnish with parsley sprigs and serve with hot toast and butter.