Chicken Liver Pâté with Tomato Recipe

Origin: Britain Period: Traditional

Ingredients:

675g chicken livers
90g butter
1 medium onion, finely chopped
1 large garlic clove, crushed
1 tbsp double cream
2 tbsp tomato purée
3 tbsp sherry or brandy

Chicken Liver Pâté with Tomato Preparation:

Method:

Rinse he livers to wash then pat dry and trim. Fry in the butter until they change colour then add the onion and garlic, reduce the heat then cover and cook for 5 minutes, stirring occasionally. Take off the heat and set aside to cool.

Turn the mixture into a blender along with the cream, tomato purée, sherry and brandy. Purée to a smooth paste then spoon into individual dishes. Chill in the refrigerator and serve with slices of toast or melba toast.

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