Chicken Liver – Apple – Pate
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 shallot (s)
- 1 apple
- 5 stalks thyme
- 20 g butter, for fryin
- 400 g poultry liver
- Port wine, 1 - 2 tablespoon
- salt and pepper
- 100 g butter
- Whipped cream, 5 - 7 tablespoon
Print Recipe
Pin Recipe Instructions
- Clean the poultry liver, pat dry, cut into pieces. Peel and finely dice shallots. Peel the apple, remove the core, also finely dice the pulp. Strip the thyme leaves from the stalks, chop.
- Heat the butter in a pan, fry the shallot and apple cubes until done, remove from the pan. Fry the poultry liver vigorously in the frying fat and cook for about five minutes, depending on the size of the pieces. Pour in the port wine, season with salt and pepper.
- Puree the poultry liver, add foamy butter and cream, stir until creamy. Stir in shallot and apple mixture, season with salt and pepper. Put in a pie dish, smooth out, put in a cool place.
- Serve as a starter or as part of a buffet with baguette.
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