Liver Pâté with Salad
Velvety chicken liver pâté topped with golden butter, served alongside crisp, tangy salad greens and charred sourdough. Classic, delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Food processor
- Ramekin
- Grill pan
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Spoon
- Plate
- Refrigerator
Ingredients
- 400g chicken livers, membrane removed
- 15ml olive oil
- Salt
- pepper
- Pinch of nutmeg
- Pinch of mace
- 50ml brandy
- 150g butter, cubed at room temperature
- 150g clarified butter
- 6 bay leaves
- 25ml olive oil
- 1 tsp Dijon mustard
- 15ml white wine vinegar
- Splash of water
- Frisée
- Chicory
- 6 slices of sourdough bread
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