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500 grams chopped chicken livers
200 grams butter
1 egg -- hard-boiled and chopped
1 large onion
Herbs -- Salt and Pepper
How To Prepare:
Finely chop onions and fry in half the butter until transparent. Add chicken livers and cook through but are still soft. Remove from heat. Add boiled egg, salt and pepper to taste. Two teaspoons of brandy can be added at this stage if you like. When slightly cooled, add remaining softened butter and stir through. Push all through a fine sieve or blend in food processor until smooth.
To serve for guests, pour a thin layer of clarified melted butter carefully over the top of the cold pate and place a pinch of parsley in the middle to set.
Serve at room temperature on bacon rinds or lc bread.
Number of Servings:
Carbs per serving - include all nutritional information if known: