Chicken Liver Pâté

 

Chicken Liver Pâté

 

My Mum used to make this, and when I ceased to be a vegetarian it was the livers from this Pâté that brought me back to health.  This will keep well if sealed with butter, and makes an excellent addition to a lunch, party platter or cheese plate. 

With thanks...

 

 

3 cloves garlic, crushed

8 tablespoons of butter, melted

500 grams chicken livers (trimmed of all sinew)

3 hard boiled eggs

2 tablespoons Cognac or good Brandy

¼ teaspoon salt

½ teaspoon mace

¼ teaspoon ground cloves

½ teaspoon parsley, finely chopped

¼ teaspoon white pepper

Pinch of cayenne pepper

 

Additional 4 tablespoons melted butter, and chopped parsley

 

 

Fry the onions and garlic in a little oil and butter until soft.  Add the chicken livers and cook on a low heat for a few minutes until very tender and soft.  Remove from the heat and stir through the melted butter.

 

Add Brandy, spices and eggs and blend mixture in a blender or food processor until very smooth.

 

Pour the warm Pâté into small ramekins and top off with additional butter and parsley.  Cover and refrigerate overnight before consuming.

 

Pâté keeps well, preserved under the layer of melted butter.