Liver Pâté with Chicken Breast and Parmesan
Appetizers • European
Description
I serve it on toast with fresh thyme. I always generously sprinkle dried cranberries on mine. Enjoy your meal!
Ingredients
- Chicken Liver 10 oz
- Chicken fillet 10 oz
- Butter 5 oz
- Parmesan Cheese 0 oz
- Rum 2 tablespoons
- Garlic 2 cloves
- Apple Wine 0 fl oz
- Onion 1 piece
- Ground Nutmeg 1 teaspoon
- Salt a pinch
- Ground Black Pepper a pinch
- Bay leaf 1 piece
- Celery salt 1 stalk
Step-by-Step Guide
Step 1
Boil the chicken breast with the addition of black and fragrant pepper, salt, and celery.
Step 2
Season the liver with salt and pepper, lightly fry it, add chopped onion, sauté until cooked, add minced garlic, nutmeg, wine, cover, and cook for another 2 minutes. Then add the butter, turn off the heat, cover, and let it soften for a minute.
Step 3
After about 10 minutes, transfer the contents of the pan to a blender. Add the chicken, grated cheese, rum, and blend until smooth.
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