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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.