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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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12 oz. goose, duck or chicken livers
4 oz. butter
2 sprigs thyme, chopped
1/2 tsp. powdered bay leaves
2 sprigs rosemary, chopped
1/2 cup dry sherry
1 tbsp. brandy
1 tsp. honey
Salt
Freshly ground black pepper
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Directions:
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Lightly sauté the livers in the butter so that they are still pink inside.
Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes.
Finely puree the mixture, one cupful at a time, in a food processor or blender.
Pack into an earthenware jar and refrigerate for 24 hours.
Serve cold on small pieces of toasted rye bread. Serves 6.
German Traditional Cooking
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Comments from olga
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You may use geese or chicken or duck liver for this delicious pate.
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