| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Simply, Antony |
1 |
servings |
INGREDIENTS
| 600 |
g |
Chicken livers; (to make 500g |
|
|
; cleaned) |
| 100 |
g |
Softened butter |
| 2 |
tb |
Brandy |
|
|
Salt |
|
|
Freshly ground black pepper |
|
|
Freshly grated nutmeg |
INSTRUCTIONS
Cut away any greenish stained liver, as even a scrap will make the
pate bitter, and pull away from its connecting threads.
Heat 1 tbsp butter in a non-stick frying pan until just foaming. Add
half the livers and saut. quickly until golden brown on each side and
still quite soft in the middle. Remove livers to plate. Add another
tbsp butter and saut. remaining livers the same way until golden
brown.
Return first batch of livers to pan with second batch, increase heat
and tip on brandy. Ignite brandy with a match, tilting pan to spread
flames.
Add a little salt, pepper and grated nutmeg.
Transfer livers to food mill or food processor and incorporate
remaining butter.
Check seasoning.
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