Brandied Chicken Liver Pate Recipe

• 500 gm chicken livers
• 1/3 c. brandy
• 125 gm butter
• 1 x onions, medium
• 2 slc bacon
• 2 clv garlic, crushed
• 1/3 c. cream
• 1/2 tsp thyme, minced salt, pepper
• 1 pch nutmeg

1. Trim livers and place in a bowl with brandy; toss well to combine.
2. Leave to marinate for 1-2 hrs.
3. Drain well and reserve marinade.
4. Chop onion and bacon.
5. Heat 1/2 the butter in a pan, saute/fry onion, bacon and garlic 3 min.
6. Add in livers and cook a further 2 min.
7. Add in marinade to pan and cook a further 2 min.
8. Remove from heat and puree mix in a blender or possibly food processor.
9. Push through a fine sieve for a smoother finish.
10. Place liver mix in a bowl and stir in remaining butter, cream, nutmeg, thyme and seasoning till well combined.
11. Place in serving dish and chill overnight.
12. Serve with Melba toast or possibly crackers.
13. Serve with crackers or possibly as an entree with cumberland sauce.

brandy, butter, onions, bacon, garlic, cream, thyme, nutmeg

Taken from cookeatshare.com/recipes/brandied-chicken-liver-pate-91062 (may not work)