Chix Pate
- 75 g butter
- 1 medium sized onion, peeled and chopped 225g chicken livers, trimmed and cut in halves
- Half teaspoon dried thyme
- 1 clove garlic, peeled and crushed
- Salt and freshly ground black pepper
- 1 bay leaf
- 2 teaspoons medium dry sherry or brandy To finish: 75g melted butter, parsley sprigs
- Heat butter and fry onions for a few minutes. Add the chicken livers, thyme, garlic, seasoning and bay leaf and cook until livers are just brown - about 5 minutes. Allow to cool slightly, remove bay leaf. Chop finely or pour into a blender goblet. Add sherry or brandy, puree to a cream and spoon into dishes. Place in the refrigerator to harden.
- To finish, pour a little melted butter over each and garnish with a sprig of parsley. Serve with toast or French bread.