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Ingredientes
- 1 x Chicken liver
- 1/4 lb Butter
- 2 x Shallots
- 1/2 x Onion
- 1 x Garlic cloves (up to 2)
- 1 sm Bayleaf
- 1/2 tsp Whole peppercorns
- 1/2 tsp Dry tarragon
- 1 pch Nutmeg
- 1/4 tsp Thyme
- 1/2 c. Fresh cream
- 1 pch Curry pwdr
- 1 pch Cayenne Salt
- 3 Tbsp. Cognac
- 5 x Mushrooms
- 1/2 tsp Celery seeds
Direcciones
- Marinate liver in cognac for 3 hrs. Drain liver and cook in 3 Tb butter for 3 min. Stir in rest of ingredients, except salt. Place everything in food processor and process while adding butter. Check salt. Let cold 10 min. Stir in cram. Refrigerateat least 5 hrs. Seve with toasts
- NOTES : To keep it for a week , heat butter , let cold and pour on top of pate to seal.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 418g | |
| Calories 1206 | |
| Calories from Fat 1028 | 85% |
| Total Fat 117.04g | 146% |
| Saturated Fat 73.81g | 295% |
| Trans Fat 0.0g | |
| Cholesterol 323mg | 108% |
| Sodium 711mg | 30% |
| Potassium 581mg | 17% |
| Total Carbs 14.52g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.83g | 3% |
| Protein 8.06g | 13% |
