Pâté of chicken livers

Pâté of chicken livers
Pâté of chicken livers 5 1 Stefano Moraschini

Instructions

01148 pâté of CHICKEN LIVERS INGREDIENTS for 4 PEOPLE 500 g chicken livers; 50 g butter; 3 Sage leaves; a bay leaf; a stale bun; 5 tablespoons of whipped cream; 2 tablespoons Brandy.

milk; Salt; Put the sandwich to soak in milk.

Saute for 5 minutes the chicken livers in butter with Sage and Bay leaves when they are cooked salt and let cool.

Squeeze the bun soaked with the chopper and chop along with livers, after removing Sage and Bay leaves.

When they are thoroughly mixed add the whipped cream, brandy and possibly even a pinch of salt and mix well.

Pour into a suitable container and refrigerate at least one hour.

Wishing you can cover with gelatin.

Serve Pate with toasted bread croutons.

Pâté of chicken livers

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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