Ingredients
1 lb chicken livers
⅓ cup unsalted butter
2 tbsp canola oil
1 cup heavy cream
¼ cup brandy
½ cup unsalted butter, melted
parsley, chopped
Preparation
Heat up the skillet on high heat and pour in the oil.
Sear the liver on all sides until brown and deglaze with brandy.
Remove from the heat and add the cream and cheese.
Blend until smooth using a stick blender and swirl in butter while it’s still hot.
Pour into a ramekin, flatten the top with a spatula or a spoon, and then cover the pate with melted butter. Chill overnight.
Once ready, serve this garnished with parsley along with bread toast, or crackers.
