Fab Chicken Liver Pâté

1. 1

   Gently fry the onions in approx. half the butter until soft and translucent.

2. 2

   Add the garlic, and cook for one minute more, or until fragrant. Remove onion and garlic from pan with a slotted spoon. Reserve.

3. 3

   Turn the temperature up, and brown the livers in the remaining butter on all sides. Add brandy, and let reduce a bit.

4. 4

   Place onions, livers and remaining cold butter in a food processor, and process until smooth. Add salt and pepper to taste. Stir in chopped green peppercorns. Chill in ramekins.

* Per serving · 4 servings · Values may vary.

No additional tips available.