Ingredients:
- 225 g cleaned chicken livers
- 80g butter
- 1 leek
- 1 clove garlic
- Orange juice
- 30 ml orange liqueur or brandy
- 50 ml cream
- unground crushed black pepper
- 1 sachet of unflavored gelatin
- 150 ml strained poultry broth
- 1 orange to decorate
How to make:
Finely chop the livers, the leek and the garlic. In a pan with butter, sauté the previous mincemeat and season with salt and pepper. Add the juice, the liquor and finally the cream. Remove, cool slightly and pass everything through the grinder. Melt the gelatin in the hot chicken broth, without letting it boil. Reserve. Wash, dry and cut the orange into thin slices, and these in turn into four. Place one or two pieces of orange in the bottom of four flan boxes or individual molds, pour a layer of gelatin about five millimeters on top. Cool and spread the pate on top. Refrigerate at least two hours.
Contents
Unmold and serve on individual plates decorated with lettuce leaves and toast.
