Chicken Liver Pâté #2
Ingredients
- 1 oz butter for frying
- 1 clove garlic crushed
- 1 onion finely chopped
- Salt and pepper
- 8 oz chicken livers trimmed
- 1 tsp Worcestershire sauce
- 2 oz butter creamed
- 1 tbsp brandy
Instructions
- Heat the butter in a frying pan and add the garlic, onion, salt and pepper. Fry gently until the onions have softened, but not coloured.
- Increase the heat and stir in the chicken livers. Saute for about 2 minutes on each side, stirring continuously, until just cooked through.
- Add the Worcestershire sauce and stir.
- Put the contents of the frying pan into a food processor, or liquidizer, and blend for 1/2 - 1 minute until just smooth.
- Add the creamed butter and the brandy to the processor and process again until the pate is smooth.
- Transfer the pate to 1 large dish, or 4 individual serving dishes, and refrigerate until required.
Calories: 242 kcal
Carbohydrates: 4 g
Protein: 10 g
Fat: 20g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 241 mg
Sodium: 208 mg
Potassium: 191 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 6814 IU
Vitamin C: 13 mg
Calcium: 19 mg
Iron: 5 mg