Liver Pâté, 1

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • ½ lb. (240 g.) chicken livers or duck, goose, game, or mixed
  • ¼


Stew the livers very gently in ½ pint (3 dl.) water for 20 minutes, with the sherry and a little salt. Remove and drain, keeping the liquid. Put the livers through a fine moulin (carefully removing all ski