This pâté is delicious served on slices of baguette bread accompanied by pickles. It can be prepared in advance and frozen.
Suggested accompaniements : Baguette bread, pickles, Dijon mustard.
Servings: yield about 2 1/2 cups (625 ml )
In a small saucepan, over low heat, put the garlic, cover with water and cook 10 Minutes. Remove garlic from water and reserve.
In the meantime: using a small paring knife remove the membranes and small vessels from the livers.
In a large skillet, over medium heat, melt the first amount of butter until foamy and cook the livers until brown on the outside and pink on the inside; I use a small knife to check the cooking of each piece. The livers should not touch each other while cooking.
In the bowl of the food processor, put the garlic, livers and remaining ingredients. Mix 1 minute to get a silky puree. Stop and scrape the bowl once or twice while proceeding.
Pour pate in a large serving bowl or in small ramekins and refrigerate for 4 to 24 hours. Take out of the refrigerator 30 minutes before serving.
Ingredients
Directions
In a small saucepan, over low heat, put the garlic, cover with water and cook 10 Minutes. Remove garlic from water and reserve.
In the meantime: using a small paring knife remove the membranes and small vessels from the livers.
In a large skillet, over medium heat, melt the first amount of butter until foamy and cook the livers until brown on the outside and pink on the inside; I use a small knife to check the cooking of each piece. The livers should not touch each other while cooking.
In the bowl of the food processor, put the garlic, livers and remaining ingredients. Mix 1 minute to get a silky puree. Stop and scrape the bowl once or twice while proceeding.
Pour pate in a large serving bowl or in small ramekins and refrigerate for 4 to 24 hours. Take out of the refrigerator 30 minutes before serving.
