Pâté de foies de volaille aux baies de genièvre et cognac

Name: Pâté de foies de volaille aux baies de genièvre et cognac (Chicken liver pâté with juniper, bay and cognac)
Yield: For 4-5
Cuisine: French
Ingredients: Salt and freshly ground black pepper; 150 g butter; 2 tablespoons cognac; 1 bay leaf; 250 g chicken livers; 1-2 shallots, finely chopped; 2 juniper berries

Chicken liver pâté with juniper, bay and cognac

Preparation info

For
4-5

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

The traditional French way of making terrine is, of course, in a terrine. But I’ve spared you that as well as the additional pork, veal or chicken meat usually added to pad out the pâté.

Ingredients

150 g butter
250 g chicken livers
1-2 shallots

Europe
France
Starter
Gluten-free
Mediterranean

Method

Melt 30g or so of the butter in a frying pan and fry the livers with the shallots, juniper and bay for about 5 minutes, stirring often until the livers are golden on the outside but still pink inside.

Melt the rest of the butter and put in a blender with all the ingredients. Blend to a smooth paste, then transfer to small ramekins or one larger terrine. Serve with warm pain de campag