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33-x-10 centimeter pâtéMedium
3 hr
Prepare your mise en place.
First, prepare the fine forcemeat.
Heat the oil in a sauté pan over high heat. Add the livers and fry, turning occasionally, for about 10 minutes or until cooked through. Stir in the garlic, shallots, marjoram, and thyme and sauté for another 3 minutes or just until the aromatics have sweated their liquid. Remove the pan from the heat to cool.<