Recipe

Chicken Liver Pate With Fig Preserves Recipe

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Ingredients

Directions

Step #1 Cut away any greenish stained liver, as even a scrap will make the pate bitter, & pull away from its connecting threads.
Step #2 Heat 1 tbsp butter in a non-stick frying pan until just foaming.
Step #3 Add half the livers & saut? quickly until golden brown on each side and still quite soft in the middle.
Step #4 Remove livers to plate.
Step #5 Add another tbsp butter & saut? remaining livers the same way until golden brown.
Step #6 Return first batch of livers to pan with second batch, increase heat & tip on brandy.
Step #7 Ignite brandy with a match, tilting pan to spread flames.
Step #8 Add a little salt, pepper & grated nutmeg.
Step #9 Transfer livers to food mill or food processor/blender & incorporate remaining butter.
Step #10 Check Spice uping.
Step #11 --.
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