On Line Cookbook
Apperitife Pate - pate
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
lilach

Ingredients
  • 500 gr chicken liver
  • 150-200 gr butter
  • brandy
  • salt
  • pepper
  • 2 onions
  • thyme
Preparation
  • Take the liver and soak in brandy for 1/2 an hour.
  • Slice the onion and fry in 2 spoons of butter until it is very soft but not burned.
  • Put cooked onion in a food processor.
  • Fry the liver in 2 spoons of butter and don't let it burn, it should be red inside with the outside cooked.
  • When liver is ready put it with the fried onion.
  • In the some pan, put the brandy, salt, pepper and thyme and boil until it is reduced by half and pour in the foodprocessor.
  • Grind well and put in all remaining butter.
  • Put it in nice pot and chill in the fridge overnight.
Comments

Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.