method
1. Clean the chicken livers and dry with absorbent kitchen paper.
2. Heat the butter in a saucepan, add the onion and garlic and cook for about 5 minutes until onion is soft. Add the chicken livers and cook for a further 5 minutes.
3. Cool and add the fresh cream, tomato puree and brandy; season well.
4. Puree the mixture in a blender and put into a serving dish. Chill in the refrigerator. Melted butter poured over the pate will prevent it drying out. Garnish with parsley sprigs and serve with melba toast or crusty French bread.
serving amount
serves 8
rate this recipe
9.3
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