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www.RecipeFaire.com Presents:
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Chicken Liver and Brandy Pate
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by:
Edwin E. Hale
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Chicken Liver and Brandy Pate Recipe combines butter, chicken livers, brandy and heavy cream to create a smooth and tasty chicken liver pate appetizer.
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INGREDIENTS
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1/4 cup butter
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12 oz chicken livers, trimmed and roughly chopped
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2 tbsp brandy
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2 tbsp double (heavy) cream
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salt and ground black pepper
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DIRECTIONS
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1:
Heat the butter in a large frying pan
Add the chicken livers. Cook over a
medium heat for 3-4 minutes, or until
browned and cooked through.
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2:
Add the brandy and allow to bubble
for a few minutes. Let the mixture cool
slightly, then place in a food processor
with the cream and some salt and pepper.
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3:
Process the mixture until smooth and
spoon into ramekin dishes. Level the
surface and chill overnight to set. If
making more than 1 day ahead, seal
the surface of each portion with a layer
of melted butter. Serve garnished with
sprigs of parsley to add a little color.
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4:
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