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Chicken Liver Pate

500g chicken livers
1 onion, diced
1 clove crushed garlic
250g bacon heart, diced
50g Butter
A few splashes of brandy or sherry
One small handful of parsley
Freshly ground pepper
Salt to taste

Clean and half livers. Fry onions, garlic and bacon in butter until soft – add livers and simmer until well coloured. Flambe with Brandy. Remove from pan and fry bacon until soft.

Drain fat. Combine all and pass through a sieve – can be food processed but a sieve will remove all the gristle while the blender will simply puree it. The difference is noticeable in the taste and texture.

Once made this should be stored with an airtight contact cover the top (Cartouche) This can be made of glad wrap, baking paper, clarified butter or anything that will keep the surface of the liver pate from discoloring on contact with the air.

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