Chicken Liver Paté
Ingredients
-
-
25 gram (1 ounce) butter
-
450 gram (1 pound) chicken livers
-
2-3 teaspoon Tarragon
-
100 gram (4 ounce) button mushrooms
-
1 tablespoons brandy or dry sherry
-
2 tablespoons creme fraiche or double cream
-
lettuce, lemon wedges and bread to serve
-
button mushrooms to garnish
-
sea salt and black pepper
Key Products
- Click on the heart above to save this recipe to your cookbook
Instructions
- 1 Melt the butter in a large frying pan and fry the chicken livers for 10 minutes, tossing well. Add the tarragon, mushrooms and brandy or sherry and cook for a further 2 minutes.
- 2 Transfer the mixture to a food processor and add the creme fraiche. Whiz for a few seconds. Season to taste.
- 3 Spoon into a dish or small ramekins and chill until ready to serve. Run a warm knife around the inside of the dish and turn the paté out onto a large lettuce leaf. Garnish with lemon, mushrooms and serve with bread.