Description
A rich, velvety pâté made with butter, brandy, and aromatics — a French classic that pairs perfectly with toast or cornichons.
Ingredients
1 lb chicken livers, trimmed
- 1/2 cup butter, divided
- 1 shallot, minced
- 1 clove garlic, minced
- 2 Tbsp brandy or cognac
- 1/4 cup heavy cream
- 1/2 tsp thyme
- Salt & pepper to taste
Instructions
- In a skillet, melt 2 Tbsp butter; sauté shallot & garlic for 2 min. Add livers & thyme; cook for 5 min until pink inside.
- Deglaze with brandy; cool slightly.
- Blend with remaining butter & cream until smooth.
- Season with salt, pepper; chill for at least 2 hrs.
Notes
- Seal with clarified butter to store for up to 1 week.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 1 serving (approx. 2 tbsp)
- Calories: 210
- Sugar: 1g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 425mg
