Chicken Liver Pate

Serves 12 people

Method

1. Make sure the chicken liver is clean from the veins.  Cut the onion in 1 inch cubes, and the garlic chopped finely.
2. Saute the onion in a little butter until they are golden and add the garlic.
3. In another pan melt the butter.
4. In a separate pan, seal the liver, don’t over cook them.
5. Add the liver to the onion and the garlic, put the brandy in and add the melted butter.
6. Season to taste.
7. Put the pate in a mixer, until it is smooth. Pour the mixture in a mould and leave it to cool in a refrigerator.
8. You can put the pate in a ramekin or a long terrine mould. Line it with cling film.
9. Serve it with onion Marmalade and toast

Ingredients

800g fresh chicken liver

400g melted butter

pinch salt & pepper

2 shallots

2 gloves of garlic

pinch of nutmeg

50ml brandy