Pastis Chicken Liver Pâté
Pastis Chicken Liver Pâté
Ingredients
- 1/2 cup (60 g) shallots, finely chopped
- 1/2 cup (115 g) butter
- 1/2 lb (225 g) chicken livers, trimmed
- 1/4 cup (60 ml) pastis
- 1/4 cup (60 ml) 35% cream
Instructions
- In a skillet over low heat, soften the shallots in 3 tablespoons of the butter, for about 10 minutes, without browning. Add the livers and cook for 1 minute, stirring. Add the pastis and cook until the livers are pink in the centre.
- Transfer to a blender and purée with the remaining butter and cream. Season with salt and pepper.
- Pour the mixture into a 1-cup (250 ml) ramekin of or two ½-cup (125 ml) ramekins. Cover and refrigerate for 4 hours or until the pâté is firm and completely chilled. Serve with fresh or toasted bread, if desired.
Pastis Chicken Liver Pâté