Ingredients

400g chicken livers

50g butter

1 clove garlic , crushed

1 small onion, chopped

1tsp fresh thyme, chopped

pinch cayenne pepper

20g fresh breadcrumbs

2 tbsp double cream

1 tbsp brandy

100g melted butter

4 bay leaves

Method

Trim and dice the chicken livers

Heat a little butter in a large frying pan and gently fry the livers with onion, garlic, thyme and cayenne pepper.

Fry until the livers are browned but still soft when pressed.

Pour the chicken livers and breadcrumbs into a food processor.

Blend to a paste, then add the remaining butter, cream, brandy and seasoning.

Put into a large pate dish and smooth the surface.

Pour over the melted butter and leave to cool until the butter has almost set.

Then press in the bay leaves.

Chill until ready to serve.

Cooks Comments and Tips

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