Chicken liver pâté
ingredients
450g/1lb chicken livers
50g/2oz butter
1 teaspoon brandy
2 eggs, hard-boiled
1 onion, roughly chopped
• Clean the livers thoroughly. Fry
in a large frying pan over a
medium-high heat with the butter and brandy.
• In a blender or food processor,
purée the livers, eggs, onion and
any cooking juices in the pan.
Transfer the mixture to a serving
dish. Cover with foil, then put a
weight such as a plate on top.
Chill overnight.
• Serve at room temperature.
serves 4
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