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Fine Chicken Liver Pâté
Pâté fin de foie de volatile
Preparation info
- For
six
people - Difficulty
Medium
- Ready in
35 min
Appears in
By Roger Vergé
Published 1979
To be made the day before it is needed
Ingredients
12 1 tablespoon 3 tablespoons
Method
The day before
1 Two or three hours before you are ready to make the pâté, clean the livers, removing the little veins and membranes and cutting away all yellow or greenish traces of the gall bladder, which will give a bitter flavour. Put the livers in a bowl and cover with all but
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