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How to make it

  • Slice the onion and garlic and fry in 3 tbsp oil until translucent. Add cleaned and coarsely chopped chicken livers (wash the livers thoroughly to get rid of the greenish bile). Fry until the livers are soft. Transfer the liver mixture to a food processor, add salt, pepper, washed fresh parsley and brandy. Blend until it forms a paste. Transfer the pate into a pie dish and refrigerate overnight before serving. Serve with toasted white bread.

Reviews & Comments 2

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    " It was excellent "
    mjcmcook ate it and said...
    ~ Hello ~
    I am looking forward to 'Making&Tasting'
    this "5"FORK!!!!! recipe ~
    ~*~ mjcmcook ~*~
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    " It was excellent "
    cookingforfun ate it and said...
    The brandy in it. Great recipe. 5 from me
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