Pate With Brioche Toast
- 10 tbsp (1 1/4 sticks) butter
- 1 lb chicken livers, trimmed
- 1 None shallot, finely diced
- 1 clove garlic, crushed
- 2 None thyme sprigs, plus additional, to garnish
- 1/4 cup sweet sherry
- 1/4 cup brandy
- 1/4 cup heavy cream
- None None Brioche slices, toasted, to serve
- Melt 5 tbsp of the butter in a large skillet on high heat. Saute livers, shallot, garlic and thyme for 3-4 mins, until livers are cooked, but still slightly pink in the middle. Stir in sherry and brandy. Cool.
- Place livers with cooking juices into a food processor with cream. Process until pureed. Season to taste. Press through a large sieve.
- Divide among 6 individual serving pots. Melt remaining 5 tbsp butter and pour over pate. Top with thyme sprigs. Refrigerate until firm. Serve with toasted brioche.
butter, chicken livers, shallot, clove garlic, thyme, sweet sherry, brandy, heavy cream, brioche slices
Taken from recipes-plus.com/api/v2.0/recipes/30359 (may not work)