It’s comparatively straightforward to make and really nice to eat on bread, toast, bruschetta…
Substances
Hen livers, 400 g.
Onion, 1 woman
Salted bacon, 100 gr.
Poultry broth, obligatory quantity
Hen fats, 2 tablespoons
Butter, 50 g.
Dry liquor (referred to as cognac), 2 tablespoons
Sherry kind wine, 2 tablespoons
Thyme, 1 tablespoon
Salt, pepper to style
Preparation
– Boil the livers for 10 minutes.
– Sauté the chopped onion and diced bacon within the rooster fats.
– Add the thyme and season with salt and pepper.
– Add the livers and dry liquor
– Flambé with Sherry.
– Cool and course of by including the butter in items.
– Obtain the specified consistency for pâté by including poultry broth whereas processing.
