Homemade liver pâté

Recette

Preparation 20 minutes

Cooking time 10 minutes

 

Step 1
Prepare the jelly according to the instructions on the packet. Drain the chicken livers and chop coarsely. Chop the shallots and bacon.

Step 2
Melt half the butter in a frying pan and brown the shallots and bacon. After 5 minutes, add the chicken livers, increase the heat and sauté briskly for five minutes on all sides. Season with salt, pepper and herbes de Provence.

Step 3
Pour in the cognac and flambé. Turn off the heat, add the remaining butter and leave to cool slightly. Blend fairly vigorously to obtain a smooth consistency.

Step 4

Pour a little jelly into the bottom of a terrine. Leave to set in the refrigerator. Arrange the liver mousse on top, cover with the remaining jelly and leave in the fridge for at least twelve hours before serving.

 

Serve the terrine as an aperitif with slices of toast.

♥To be enjoyed with Palmer & Co La Réserve champagne.

 

Ingrédients

• 300 g chicken livers
• 150 g country-style smoked bacon
• 2 shallots
• 50 g butter
• 1 liqueur glass of cognac or armagnac
• 3 sprigs of thyme
• 1 sachet of instant jelly (Maggi au madère)
• Salt
• Freshly ground pepper