Chicken Liver Pate
Trim chicken livers and rinse them in water, patted dry, set aside. In a frying pan melt butter, add onion, shallots, garlic, thyme and bay leaves. Cook until soft and see through. Add liver and increase heat, stirring continuously until liver is nice and brown on th eoutside. Extinguish with brandy, wine and sherry, flame it. Remove bay leaves, blitz in a food processor until smooth. Season it. Put pate in a terrine, smooth surface and chill, Melt a bit of butter and pour it onto pate, keep refrigerated. Serve with toasted bread.
Enjoy.
YIELD: 3
PORTION SIZE: 907
by Angelo Galatolo
Chicken Liver / 400g
Butter / 300g
Onion Chopped / 80g
Garlic Chopped / 4g
Shallots Chopped / 50g
Brandy / 30g
Sherry / 15g
White Wine / 10g
Thyme / 10g
Bay Leaves / 1
Nutmeg / 2
Salt and Pepper
