Chicken Liver Pate Recipe
Allergens: Milk, Mustard, Sulphites
Smooth chicken-liver pâté, butter, bacon and mustard into a spread.
Ingredients
- Salt
- Black pepper
- Garlic 1 clove
- Onion 1 large
- Bacon rashers 0.5 lb
- Milk
- Chicken liver 1 lb
- Mustard powder 2 tsp
- Sherry 1 tbsp
Method
- Clean livers of sinews and gall.
- Put into a fireproof casserole with all other ingredients roughly chopped.
- Season and cover with milk.
- Put the lid on the casserole and cook in a slow oven (300ºF) for 2 hours.
- Liquidize in a blender.
- Adjust seasoning.
- Add sherry or brandy.
- Put in a dish and cover with melted butte