poultry liver pate with raisins

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poultry liver pate with raisins

poultry liver pate with raisins




Ingredients poultry liver pate with raisins
Number of persons
-
8
+

500 g chicken liver

1 small glass of port

125 g fresh cream

50 g raisins

250 g soft butter




Preparation poultry liver pate with raisins
Total Time: 30 min
Preparation time: 20 min
Cooking time: 10 min
A few hours before starting the preparation, soak the raisins in the small glass of port.
Cook the chicken livers in a knob of butter for five minutes on each side over medium heat.
Leave them to cool for 2 minutes, then mix them with the crème fraiche and the 5 spoonfuls of port.
Collect in a bowl and leave to cool.
Then add the remaining butter and the drained marinated grapes with a fork.
Leave to set in the fridge for a few hours.
Serve with slices of toasted brioche and, if desired, a salad with walnut kernels.

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