Gourmet Pate
Ingredients
Instructions
- In a large skillet, melt 1/2 the salted butter.
- Finely chop the parsley
- Cook the onion over medium heat til almost transparent then add the parsley and cook 1-2 minutes longer.
- Spoon the onion/parsley mixture into the blender.
- Using the same skillet, melt the remaining salted butter.
- Add chicken livers and cook over med. high heat about 4 minutes stirring constantly, until browned outside but still a bit pink inside.
- Pouring the Cognac over the cooked chicken livers, ignite and let the flame burn out.
- Spoon the livers into the blender along with the onion/parsley mixture.
- Add 2 tbsp of cream, cover and blend on high til you have a smooth pate. If mixture is to thick, add up to 2 tbsp more of the cream. Stop and stir down as required
- Remove the cover (blades spinning) and add the sherry, salt, curry and garlic.
- Gradually adding the slices of the sweet butter. Stop and stir down as required.
- Spoon the pate into a 1 quart pottery dish, smoothing the top with a spatula.
- Cover tightly with plastic wrap and refrigerate.
- Pate should be served well chilled.
Nutrition & Diet Analysis (per serving)
578
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).