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65 g/2.5 oz/5 tbsp butter or margarine
1 onion, chopped
225 g/8 oz chicken livers
15 ml/1 tbsp dry sherry
30 ml/2 tbsp double (heavy) cream
100 g/4 oz/1 cup cooked chicken, finely chopped
100 g/4 oz mushrooms, thinly sliced
Crusty bread or savory biscuits (crackers) and a few salad leaves, to
serve
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Method :
Melt 25 g/1 oz/2 tbsp of the butter or margarine in a frying pan (skillet)
and fry (sauté) the onion until soft but not brown. Add the chicken livers
and fry for 8–10 minutes until just cooked. Stir in the sherry, then add
the cream and a further 25 g/1 oz/2 tbsp of the butter or margarine. Mix
well, then transfer to a food processor or blender, add the chicken and
puree until smooth. Spread the remaining butter on the base of a 450 g/1
lb loaf tin (pan). Arrange half the mushrooms on the base, then spread
with half the pate. Top with the remaining mushrooms, followed by the
remaining pate. Cover with foil and place the tin in a baking dish and
pour boiling water into the dish to come half-way up the sides of the loaf
tin. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes.
Remove from the dish of water and leave to cool in the tin. Place weights
or food cans on top and chill overnight. Turn out, cut into slices and
serve well chilled with crusty bread or savory biscuits and garnished with
the salad leaves. |