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CATEGORY CUISINE TAG YIELD
Meats, Eggs Starter, Here’s one , Earlier2 4 servings

INGREDIENTS

150 g Chicken Livers
100 g Foie Gras of use another 100g of chicken
; livers
250 g Melted Butter
3 Eggs
1 ts Salt – level measure
1/4 ts Pepper – level measure
1 Shallot
50 cl Port – reduce by 2/3
50 cl Madeira – reduce by 2/3
25 cl Brandy – reduce by 2/3
1 Sprigs Thyme
2 sl Toast

INSTRUCTIONS

PATE
MELBA TOAST
Pate
1. Liquidise livers, eggs, salt and pepper.
2. Add reduction then butter.
3. Pass through a fine sieve.
4. Bake in a bain marie for approximately 40 minutes in a low medium oven -
Gas Mark 4 - until it is set but don't allow it to souffl. in the oven.
Melba Toasts
5. Toast 2 slices of medium bread and remove the crusts.
6. Slice the bread into half and scrape the soft dough with a small knife
and re-toast until curled.
Converted by MC_Buster.
NOTES : Chef:Paul Heathcote
Converted by MM_Buster v2.0l.

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