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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.
Reviews
5 out of 5 stars
1 Ratings
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