Simple Pate
Yield
3 cupsPrep
15 minCook
5 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken livers
cleaned |
*
|
| ¼ | teaspoon |
marjoram
|
*
|
| ¾ | cup |
butter, unsalted
at room temperature |
|
| 1 | tablespoon |
brandy
|
|
| 2 | tablespoons |
sherry
dry |
|
| 2 | tablespoons |
truffles
chopped, optional |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken livers
cleaned |
*
|
| 1.3 | ml |
marjoram
|
*
|
| 177 | ml |
butter, unsalted
at room temperature |
|
| 15 | ml |
brandy
|
|
| 3E+1 | ml |
sherry
dry |
|
| 3E+1 | ml |
truffles
chopped, optional |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cover chicken livers with water, salt lightly and birng to boil.
Drain immediately and rise livers in cold water until chilled thoroughly.
Drain.
Add marjoram.
Purée livers with suitable machine or pass through a fine wire sieve.
Add remaining ingredients and blend well. Taste and adjust salt.
Serve well-chilled.
