Recipe - Quick Chicken Liver Pate

50 g Butter
1 Shallot
1 teaspoon Ground coriander
450 g Trimmed chicken livers;
soaking in milk
4 tablespoon Brandy
4 tablespoon Double cream

FOR THE CLARIFIED SEAL
75 g Unsalted butter
Pink pepper corns; fresh
dill sprigs
Crusty bread or melba
toasts; to serve

1 Melt the butter in a small frying pan. Finely chop the shallot and add to
the pan with the coriander. Cook for a couple of minutes until softened.

2 Drain and roughly chop the livers and add to the pan with the brandy.
Cook for a few minutes until the livers are cooked. Melt the butter for the
seal in a small pan. Whizz the liver mix until smooth. With the motor
running, drizzle in the cream and season.

3 Spoon the mixture into four small ramekins, smoothing over the surface.
Pour over the melted butter, taking care to leave any sediment in the
bottom of the pan. Decorate with pink pepper corns and dill sprigs, and
chill until ready to serve.

Converted by MC_Buster.

Per serving: 522 Calories (kcal); 51g Total Fat; (98% calories from fat);
1g Protein; 1g Carbohydrate; 137mg Cholesterol; 212mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.