Chicken Liver Pate               

 tags (edit): Saute Quick French Easy @Vogel @Try Soon! Hors dOeuvres Appetizers  

 

Ingredients

2 tablespoons Butter for frying
1 medium Onion finely diced
2 cloves Garlic minced
8 ounces Chicken livers trimmed
4 tablespoons Butter creamed
2 tablespoons Cognac or brandy
to taste Salt & pepper
5 sprigs Fennel and capers or bay leaves and juniper


 

Instructions
Fry onion and garlic gently in 2 tablespoons butter until transparent and soft. Add chicken livers and toss, cooking two minutes per side only; they should be pink in the middle. Cool slightly and put in blender.

Add two tablespoons cognac and 4 tablespoons creamed butter and blend until very smooth. Put in dish, cover with clarified butter and decorate with fennel and capers (or bay leaves and juniper). Refrigerate until needed. Will keep well in fridge for 3 days.

A variation on this recipe is also hosted on BigOven.com as recipe number 160162.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 4 Servings    posted as 160162
    
Heather's French Cookbook

notes: 

Cuisine:   French

Main Ingredient:   Chicken livers