Chicken Liver Pâté

For those of you who don’t like foie gras an alternative …

500g chicken livers fresh
1 large onion chopped finely
1 garlic chopped finely
2 tablespoon of olive oil
3 bayleafs
thyme and salt &pepper
2 table spoons cream
1 tablespoon of brandy
Bread slices to toast

  • Fry the onions and garlic until light in colour
  • Add the livers, bayleafs, thyme and salt and pepper.
  • Cook well and mash finely and take out bayleaves.
  • Liquides the mixture until smooth and add the cream and brandy.
  • Put into a ramequin and cool in the fridge for two hours
  • Serve with a few slices of toast

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