Chicken Liver Pàté

Name: Chicken Liver Pàté
Yield: For 4
Ingredients: dash of port, sherry or brandy, or a little white wine; 1 small shallot, chopped very finely; ½ lb chicken livers, frozen or fresh; salt and freshly ground black pepper; 2 sage leaves, chopped very finely, or ½ teaspoon thyme leaves; 1 small clove garlic, mashed; 1 oz butter

Preparation info

For
4

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

½ lb chicken livers, frozen or fresh
1 small shallot, chopped very finely
1 oz

Starter
Gluten-free

Method

Sort through the chicken livers, washing and drying thoroughly if in doubt, removing strings and yellow areas. Chop into small pieces and sprinkle with salt and pepper while you fry the shallot in a small saucepan in the butter, without browning. Add the seasoned chicken livers, herbs and garlic, and increase the heat a little, stirring constantly with a wooden spoon or wooden fork (an old sala