Chicken or Duck Liver Pâté from Life's Too Short to Stuff a Mushroom by Prue Leith
Use the method for the Smoked Salmon Pâté.
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Cooking tools:
- Skillet
- Stove
Ingredients
- 200 g/7 oz poultry livers, cleaned and fried in butter until cooked
- cooking juices from the frying pan
- 1 tsp coarsely ground black pepper
- ½ tsp salt
- 2 tsp brandy
- 150 g/5½ oz butter
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