Smooth chicken liver pate and melba toast

4 servings

Ingredients

Quantity Ingredient
150 grams Chicken Livers
100 grams Foie Gras of use another 100g of chicken
; livers
250 grams Melted Butter
3 Eggs
1 teaspoon Salt - level measure
¼ teaspoon Pepper - level measure
1 Shallot
50 cloves Port - reduce by 2/3
50 cloves Madeira - reduce by 2/3
25 cloves Brandy - reduce by 2/3
1 Sprigs Thyme
2 slices Toast

Directions

PATE

MELBA TOAST

Pate

1. Liquidise livers, eggs, salt and pepper.

2. Add reduction then butter.

3. Pass through a fine sieve.

4. Bake in a bain marie for approximately 40 minutes in a low medium oven - Gas Mark 4 - until it is set but don't allow it to souffl‚ in the oven.

Melba Toasts

5. Toast 2 slices of medium bread and remove the crusts.

6. Slice the bread into half and scrape the soft dough with a small knife and re-toast until curled.

Converted by MC_Buster.

NOTES : Chef:Paul Heathcote

Converted by MM_Buster v2.0l.

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