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Chicken Liver and Orange Pate
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Chicken liver pate with oranges

julie, caithness, scotland

  • 1-1/2 lbs (.7 kg). chicken liver
  • 2 oz (56 grm). butter
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 5 Tbsp (70 ml) cream
  • Brandy to taste
  • 2 oranges, peeled, seeded, and chopped
  • Fry chicken liver, onion, and garlic in butter.
  • When cooked, add cream, oranges, and brandy, and puree in blender or food processor.

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