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.





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


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