Pate With Brioche Toast

1. 1

   Melt 5 tbsp of the butter in a large skillet on high heat. Saute livers, shallot, garlic and thyme for 3-4 mins, until livers are cooked, but still slightly pink in the middle. Stir in sherry and brandy. Cool.

2. 2

   Place livers with cooking juices into a food processor with cream. Process until pureed. Season to taste. Press through a large sieve.

3. 3

   Divide among 6 individual serving pots. Melt remaining 5 tbsp butter and pour over pate. Top with thyme sprigs. Refrigerate until firm. Serve with toasted brioche.

No nutritional information available.

No additional tips available.