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Chicken liver pate Recipe

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This recipe for Chicken liver pate, by , is from Grandpere Roger's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Roger Parker

Category:
Category:

Ingredients:  
Ingredients:  
250g chicken livers
100g butter
2 finely chopped smallish onions
75g chopped mushrooms
1 tsp pepper
1 tsp powdered coriander
1 tsp thyme leaves dried
2 bay leaves
1/2 tsp nutmeg grated
1/2 tsp marjoram
salt to taste
3-4 slices of reasonably fatty bacon chopped.
2 tbsp. port
2 tbsp. sherry
2 tbsp. brandy
1/4 cup cream.

Directions:
Directions:
Gently fry onions until transparent add chopped bacon and cook until well done. Add all other ingredients except the alcohol and cream. Cook until the livers are browned on outside but still pinkish in the middle. Cool slightly before placing everything into a blender. Process until totally mixed and smooth.
Meanwhile heat the same frypan and add all the alcohol. Heat until reduced by at least a half. Add to the blender and then add the cream. Blend until all is well mixed. Pour into small jars, cover and refrigerate. Will keep for a couple of weeks or more.

Preparation Time:
Preparation Time:
20 minutes plus cooking time.
Personal Notes:
Personal Notes:
You can substitute different alcohol to your taste.

 

 

 

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