Chicken Liver Pate by Chef Jean Pierre Rival
Ingredients: 500 gr cleaned chicken livers, marinated for a few hours in mix of 200ml port, garlic, 1 large onion, salt and pepper, bayleaves. Everything goes into a steamer for 20 minutes. DO NOT OVERCOOK because livers must be pink inside. Strain all the livers and keep the juice, but take out the bayleaves, place […]
Tuesday May 3rd, 2011 in , Chicken Liver Pate | No Comments »