Hen Liver Pâté

1. 1

   Clean the livers of any fat, dry them, and season with salt and pepper.

2. 2

   Add the butter, sage, garlic, and oil to a pan, turn it up to high heat, and then add the livers. Cover and cook for 2-3 minutes.

3. 3

   Add the champagne and cook down for 5 more minutes, or until the champagne has cooked down and only about 1/3 of it is left.

4. 4

   Put into a food processor, or if you don't have one (like me), chop up finely and use an immersion blender. Add the lemon zest and season again to taste.

5. 5

   Let cool and put in the fridge. After about an hour... pate! It makes enough spread for about 3 leftover dinner rolls, sliced up, and toasted..

* Per serving · 4 servings · Values may vary.

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