Chicken Liver Pate Recipes

Heather's French Cook Book - quick

Recipe By:
Serving Size: 4
Cuisine: French
Main Ingredient: Chicken livers
Categories: Christmas, Saute, Quick, Hors dOeuvres, Appetizers

-= Ingredients =-
8 ozs Chicken livers ; trimmed
2 cloves Garlic ; minced
1 onion Brown ; finely diced
2 tablespoons Butter ; for frying
4 tablespoons Butter ; creamed
1 tblspoons Cognac ; or brandy
1 pinch Salt & pepper
5 sprigs Fennel and capers ; or bay leaves & junipe

-= Instructions =-
Fry onion and garlic gently until transparent and soft.  Add chicken livers and toss, cooking two mins per side only.  Pink in the middle.  Cool slightly and put in blender.  Add two tblsp cognac and creamed butter and blend until smooth.  Put in dish, cover with clarified butter and decorate.  Regrigerate until needed.  Will keep well in fridge for 3 days.