Follow these steps for perfect results
chicken liver
cleaned
onions
chopped
butter
unsalted
mayonnaise
crackers
Fry chicken livers with onions in butter over medium heat until onions are tender and livers are cooked through.
Remove from heat and let cool slightly.
Finely chop the cooked livers and onions.
In a bowl, combine the chopped liver and onion mixture with mayonnaise.
Mix well until a smooth pate is formed.
Serve the chicken liver pate on crackers.
Expert advice for the best results
For a smoother pate, blend the mixture in a food processor.
Add a splash of brandy or sherry for extra flavor.
Chill the pate for at least 30 minutes before serving.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance
Spread on crackers or toast points, garnished with fresh parsley.
Serve chilled with crackers or toast points
Accompany with cornichons or pickled onions
Complements the richness of the pate
Discover the story behind this recipe
A classic French appetizer often served at gatherings and celebrations.
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