Thyme Out

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

1. Melt butter in large skilet.
2. Peel and chop onions or shallots and add to butter; cook until tender.
3. Add chicken liver and apples; cook and turn until pink.
4. Add salt and pepper to taste and marjoram.
5. Place in blender; add eggs.
6. Blend until smooth.
7. Add brandy
8. Blend again.
9. Place in small crock, cool and refrigerate, covered.
10. Served with thinly slices baguette.

This entry was posted on Tuesday, November 25th, 2008 at 11:14 am and is filed under Appetizer/Beverages, Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.