Elizabeth David’s Paté of Chicken Livers
This classic recipe from Elizabeth David's seminal cookbook A Book of Mediterranean Food provides failsafe instructions for a rich, creamy chicken liver paté.
Ingredients
| 1 lb | chicken livers or mixed chicken, duck, pigeon or any game liver |
| butter, for frying | |
| A small glass of | sherry |
| A small glass of | brandy |
| salt and black peppper | |
| A clove of | garlic |
| 2 oz | butter |
| A pinch of | mixed spice |
| A pinch of | powdered herbs – thyme, basil, and marjoram |
Method
Take about 1 lb of chicken livers or mixed chicken, duck, pigeon or any game liver. Clean well and sauté in butter for 3 or 4 minutes. Remove the livers and to the butter in the pan add a small glass of sherry and a small glass of brandy. Mash the livers to a fine paste (they should be pink inside) with plenty of salt, black pepper, a clove of garlic, 2 oz of butter, a pinch of mixed spice, and a pinch of powdered herbs – thyme, basil, and marjoram. Add the liquid from the pan, put the mixture into a small earthenware terrine and place on the ice. Serve with hot toast.
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