I do this a little different.
I mince roast chicken wings half and half with lightly roasted livers, and onions. I roast with a strip of smoked bacon. I dice that and throw it in the pate too.
I otherwise follow Elizabeth David's chicken liver pate recipes (there are more than one).
Oh, I also throw in some garlic, and capers, which she fails to suggest. I guess there are chicken liver purists.
I would skip the added butter she suggests.....
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