Recipe

Liver Pate With Apples And Brandy Recipe

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Ingredients

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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