Chicken Pate with Apples and Brandy
I don’t even like pate, and I can’t get enough of this. This recipe is by Mrs. Andrew Scott.
Ingredients
- 1/4 lb. butter
- 2 medium onions or shallots
- 1 cup chicken livers, carefully cleaned
- 1 tart apple, peeled, cored, chopped
- fine sea salt
- organic ground black pepper
- 1/4 teaspoon organic marjoram
- 2 hard boiled eggs
- 2-3 tablespoons brandy
Instructions
- Melt butter in large skilet.
- Peel and chop onions or shallots and add to butter; cook until tender.
- Add chicken liver and apples; cook and turn until pink.
- Add salt and pepper to taste and marjoram.
- Place in blender; add eggs.
- Blend until smooth.
- Add brandy
- Blend again.
- Place in small crock, cool and refrigerate, covered.
- Served with thinly slices baguette.