Liver Pâté with Sherry
CD HD 90mins
4 Cold Vegetables
Sherry Herbs Hors d'oeuvre Appetizer Starter
Gluten Wheat Free Eggless
1 clove of
carton of Chicken Livers, washed and drained
1 teasp Mixed
1 tbsp Double
freshly ground Pepper
butter and shredded lettuce to serve
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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