This has been our pâté maison at Ballymaloe since the opening of the restaurant. We serve it in several different ways.
Wash the livers and remove any membrane or green tinged bits. Melt a little butter in a frying pan; when the butter foams add in the livers and cook over a gentle heat. Be careful not to overcook them or the outsides will get crusty; all trace of pink should be gone. Put the livers through a sieve or into a food processor. De-glaze the pan with brandy, allow to flame, add garlic and then scrape off with a spatula and add to the livers. Purée for a few seconds. Allow to cool, then add
Clarify some butter and run a little over the top of the Pâté which can then be put into little pots or into one large terrine. Serve with Melba Toast or hot white bread. This Pâté will keep for 4 or 5 days in a refrigerator.
© 1989 Darina Allen. All rights reserved.