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“This is a quick, easy and delicious pate. I would recommend making it a few hours before consumption- it doesn't take too long!”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter and fry the onions and garlic until soft.
  2. Trim any fatty bits from the chicken livers and dry them with a kitchen towel. Add them to the onions and fry for about 5 minutes until cooked.
  3. Leave to cool for 20 minutes.
  4. Put this mixture into a food processor, add the tomato puree, cream and brandy. Season with salt and pepper, blend until smooth.
  5. Spoon into ramekins, cover and chill until set.
  6. Serve with toast and butter.

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