Advertisement
Chicken Liver Pate
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Lulu Grimes
Published 2009
Ingredients
500 g 1 lb 2 oz 80
Method
- Trim the chicken livers, cutting away any discoloured bits and veins. Rinse them, pat dry and cut in half. Place in a small bowl with the brandy, cover and leave for a couple of hours. Drain the livers, reserving the brandy.
- Melt half of the butter in a frying pan, add the onion and garlic and cook over low heat until the onion is soft and transpa
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe