Liver Pate

LIVER PATE

Ingredients:

½ kilo chicken liver
¼ cup all purpose cream
¼ cup evaporated milk
½ cup butter (1/2 block)
1 medium size onion, minced
5 Tbsp dry white wine, sherry or brandy
salt and pepper
½ cup cream cheese (1/2 block)

Herbs

Dried rosemary
Sage
Thyme
Tarragon
Nutmeg

Procedure:

Clean the chicken liver well; remove the fat from the liver. Soak in all purpose cream and evaporated milk for at least 30 minutes. Place in the refrigerator.
In the meantime sauté garlic in butter until slightly brown. Add onions, lower heat and cook until wilted, about 5 minutes. Increase the heat and add the chicken liver, cook for about 10-12 minutes until no longer pink in color.
Add the dry white wine, salt and pepper and the dry herbs let simmer until oil comes out on the sides. Let cool for a few minutes.
Puree together cooked chicken liver and the cream cheese. Let cool in the refrigerator. Serve with crackers or French bread.