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Date Added 2008-06-14 Times viewed 3671 Chicken Liver Pate (Plain) |
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110g butter |
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Finely chop the onion and garlic, melt 30g of the butter in a pan and soften until just turning colour. Add the liver, herbs and seasonings, and fry together for approx. 3 minutes. Allow to cool Place in a food processor and blend, adding the remaining butter, brandy and the Crème Fraîche. Continue to blend until smooth. Place in pâte pots or a terrine, smooth the top and cover with a small amount of melted butter. Garnish with a bay leaf and place in the refrigerator. |