Chicken Liver And Brandy Pâté

1. 1

   Melt 1 1/2 tbsp of the butter in a large skillet on medium heat. Cook liver in 2 batches 3-4 mins each, until just browned. Remove from pan and set aside.

2. 2

   Melt 1 1/2 tbsp of the butter in same pan on high heat. Saute mushrooms, onions and garlic for 3-4 mins. Add brandy and bring to a boil. Reduce heat to low; simmer, uncovered, for 8-10 mins, until mixture reduces by half.

3. 3

   Combine livers, mushroom mixture and cream cheese in the bowl of a food processor. Process until smooth. Transfer to a bowl. Fold in chopped chervil.

4. 4

   Spoon mixture into a serving dish and smooth top. Top with remaining 3 tbsp melted butter and chervil leaves. Refrigerate until ready to serve.

5. 5

   Serve with Melba toasts, crackers or French bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.