Creamy Chicken Pate
(This Creamy Chicken Pate can be kept in the refrigerator for up to 3 days, or frozen for up to one month, prior to using - although it is always best served immediately).
250 grams chicken liver (chopped)
60 grams butter
1 clove garlic (crushed)
1 Tablespoon brandy
1 Tablespoon dry sherry
1/4 cup cream
Fry livers in butter for about 5 minutes, stirring. Add garlic, brandy, sherry and ignite the mixture, leave until flames subside. Process mixture until smooth. Stir in the cream and salt and pepper.
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