Chicken liver and wild mushroom pâté | Taste of France®
To fully savour its rich taste, pair this mouthwatering pâté with crusty bread, crackers, or fresh vegetables.
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Ingredients
- 25 g 1 oz dried porcini mushrooms
- 150 g 5 oz butter, softened
- 1 large Spanish onion (finely chopped)
- 4 sprigs of fresh rosemary
- 2 fat garlic cloves (crushed)
- 225 g 8 oz chicken livers, trimmed and soaked in milk for 30 minutes
- 2 smoked streaky bacon rashers (roughly chopped)
- 7 tbsp Bonne Maman Apricot Conserve
- 2 tbsp brandy
- 1 ½ sheets leaf gelatine
- 1 tsp coarsely ground black peppercorns
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