Chicken liver pate with brandy recipe

Ingredients to make chicken liver pate with brandy:

• 250 grams of Livers

• 1 unit of Onion

• 2 garlic cubes

• 50 grams of butter

• 1 tablespoon Cognac

• 1 tablespoon sherry

• 1 tablespoon of Mustard

• 1 pinch of salt

• 1 pinch of white pepper

• 1 pinch of Nutmeg

• Meat gelatin or unflavored

How to make Brandy Chicken Liver Pate:

Chop the onion and garlic, with the butter in a frying pan, heat gently and fry the onion and garlic until well done. Clean the livers, chop them, add them to the frying pan and fry them, turning them over, the livers should brown. Transfer everything to a bowl, pour in the liqueurs and cook until the alcohol slowly evaporates. Season with salt, pepper and nutmeg to taste. Crush the whole thing well in the blender until it forms a fine paste.

Fill a mold with the mixture, without filling it to the brim, finish filling with the gelatin and put it to cool until the gelatin takes shape. It can be consumed after 24 hours.