18. Brandied Chicken Liver Pâté p.22

18. Brandied Chicken Liver Pâté p.22

the recipe
This worked out surprisingly well. My dining companion was a bit skeptical when I said I’d be making a pâté, but I think we were both suitably pleased with it. It was very smooth with a mild flavour, and the aromas of the cognac really coming through. I’d never had fruit in a pâté [...]

27 March 2007 | Hors D'Oeuvres & First Courses, The Book | 5 Comments
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