Liver pate

  • Cook Time
    40 mins
  • Serving
  • Difficulty


For the sauce:

Liver pate: Directions

Step 1

Fry diced onions and garlic on a mixture of butter and oil. The onion should turn soft and transparent. Afterwards add a sprig of thyme and a pinch of salt.

Step 2

Remove fat and membranes from chicken liver. Put it on the skillet with the onions and fry until ready.

Step 3

Pour in the brandy and give it a couple minutes to evaporate. Turn off the heat and leave the liver to cool.

Step 4

Remove sprigs of thyme and put liver into a blender. Add heavy cream, the rest of butter, pepper and another pinch of salt. Blend until smooth.

Step 5

Prepare the sauce. Mix black currants and sugar in a saucepan. Add a little bit of water and boil for 10 minutes. Add a pinch of ground black pepper and salt. Blend until smooth. Serve cool with the currant sauce.

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