Chicken Pâté with Brandy
Appetizers • European
Description
Chicken Pâté with Brandy
Ingredients
- Chicken Broth 4 cups
- Butter 0 oz
- Onion ½ piece
- Brandy 1½ tablespoons
- Farm fresh eggs 4 pieces
- Salt to taste
- Green peppercorns to taste
- Chicken Liver 10 oz
Step-by-Step Guide
Step 1
Place the liver in a small pot, cover it with broth, and put it on the heat. Bring to a boil over medium heat and, reducing the heat, cook until done, about 10 minutes.
Step 2
Meanwhile, sauté the onion in butter until golden and hard-boil the eggs.
Step 3
Remove the broth with the liver from the heat, drain the water, leaving ¼ cup of the broth, and place the liver in a food processor bowl. Add the onion, eggs, pour in the brandy, and season with salt and pepper.
Step 4
Purée and serve with toast (if necessary, add a bit of the broth in which the liver was cooked for a thinner consistency).
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