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Chicken Liver Pate
Chicken Liver Pate
(Pate Al Fegatini di Pollo)
 
 
Ingredients:
 
5 oz (150 grams) butter
14 oz (400 grams) chicken livers, trimmed
1/2 onion, chopped
5 fresh thyme leaves
2 tablespoons Marsala wine
1 tablespoon brandy
2 tablespoons double cream, whipped
Salt and pepper
 
Directions:
 
Melt 3 and 1/2 oz (100 grams) of butter in a heatproof bowl over a pan of barely boiling water.

Remove from the heat and set aside to cool.

Melt the remaining butter in a frying pan.

Add the chicken livers, onion, and thyme and cook over a medium heat, stirring frequently, for 2 minutes.

Sprinkle with the Marsala wine, season with salt and pepper, and cook for another 3 minutes.

Remove the pan from the heat, chop the chicken livers and place in a bowl.

Stir in the cooled melted butter, then add in the brandy and cream.

Chill in the refrigerator for about 5-6 hours. Serves 6.
 
That's it!
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