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Recipe
Liver Pate With Apples And Brandy Recipe
Print Recipe
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Ingredients
1 1/2 apples, peeled, cored & grated .
4 tbsps finely sliced onions .
2 tbsps sour cream .
3/4 c butter, softened (1 1/2 sticks) .
1/4 c cream .
4 shallots, finely sliced .
1/4 c cognac .
salt & pepper .
1 lb chicken livers, cleaned & cut into 1/2 inch pieces .
4 tbsps butter
Directions
Step #1 FOR THE CHICKEN LIVERS: Remove any connective membranes.
Step #2 Salt & pepper to taste.
Step #3 Saute chicken livers, apples, shallots & onions in butter over high heat until livers lose their pinkness.
Step #4 Heat cognac in a brandy warmer, ignite & carefully pour over the chicken livers.
Step #5 When flames die down, put this mixture into a mixer container.
Step #6 Add sour cream & cream & mix at high speed until the livers are pureed & very smooth.
Step #7 Allow mixture to come to about room temp.
Step #8 In your electric mixer, beat 3/4 c butter until it is creamy.
Step #9 Beat in the cooled pate until it is thoroughly mixed.
Step #10 Place mixture In a large-ish crock or several small ramekins & put in the fridge until firm.
Step #11 When cold, baste with some melted butter.
Step #12 Serve with crackers, wafer thin black bread or thinly sliced cocktail rye bread.
Step #13 Love of Eating.
Enjoy the Liver Pate With Apples & Brandy recipe
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