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Liver Pâté with Sherry CD HD 90mins Serves 4 Cold Vegetables Sherry Herbs Hors d'oeuvre Appetizer Starter Gluten Wheat Free Eggless
Ingredients: 75g/3oz Butter 1 clove of Garlic 75g/3oz Onions, chopped 25g/1oz Mushrooms 1 225g/8oz carton of Chicken Livers, washed and drained 1 teasp Mixed herbs 1 tbsp Double Cream 2 tbsp Amontillado Sherry Bay leaves Salt and freshly ground Pepper Toast, butter and shredded lettuce to serve
Instructions
1. Melt half the butter in a frying pan and cook the onion and crushed garlic until golden.
2. Add the chopped mushrooms and chicken livers and cook for 5 minutes. Add the herbs and season with salt and pepper. Cook for a further 5 minutes. Remove from heat and stir in the cream and sherry. Cool.
3. Blend the mixture until smooth then transfer to a small serving dish or individual ramekins. Decorate the tops with the bay leaves.
4. Melt the remaining butter and pour over. Refrigerate for at least one hour before serving.
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