Brandied Chicken Liver Pate Recipe

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0 votes | 1844 views
Servings: 4

Ingredients

Cost per serving $3.14 view details

Directions

  1. Trim livers and place in a bowl with brandy; toss well to combine. Leave to marinate for 1-2 hrs. Drain well and reserve marinade.
  2. Chop onion and bacon.
  3. Heat 1/2 the butter in a pan, saute/fry onion, bacon and garlic 3 min. Add in livers and cook a further 2 min. Add in marinade to pan and cook a further 2 min. Remove from heat and puree mix in a blender or possibly food processor. Push through a fine sieve for a smoother finish.
  4. Place liver mix in a bowl and stir in remaining butter, cream, nutmeg, thyme and seasoning till well combined. Place in serving dish and chill overnight.
  5. Serve with Melba toast or possibly crackers.
  6. Serve with crackers or possibly as an entree with cumberland sauce.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 235g
Recipe makes 4 servings
Calories 532  
Calories from Fat 373 70%
Total Fat 42.1g 53%
Saturated Fat 22.85g 91%
Trans Fat 0.09g  
Cholesterol 521mg 174%
Sodium 399mg 17%
Potassium 392mg 11%
Total Carbs 3.67g 1%
Dietary Fiber 0.5g 2%
Sugars 1.11g 1%
Protein 24.0g 38%
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