Pâté de foie de volaille

Chicken Liver Pâté

Serves 6

500 g (1 lb 2 oz) chicken livers

80 ml (3 fl oz/¹/₃ cup) brandy

90 g (3 oz) unsalted butter

1 onion, finely chopped

1 garlic clove, crushed

1 teaspoon chopped thyme

60 ml (2 fl oz/¼ cup) thick (double/heavy) cream

4 slices white bread

Trim the chicken livers, cutting away any veins and discoloured bits. Rinse, pat dry with paper towels and cut in half. Place the livers in a bowl with the brandy, cover and leave for a couple of hours. Drain the livers, reserving the brandy.

Melt half the butter in a frying pan over low heat, add the onion and garlic and cook until the onion is soft and transparent. Add the livers and thyme and stir over moderate heat until the livers change colour. Add the reserved brandy and simmer for 2 minutes. Cool for 5 minutes.

Place the livers and liquid in a food processor and whiz until smooth. Chop and add the remaining butter and process until smooth. (Alternatively, mash the livers with a fork, push through a sieve and mix with the melted butter.) Pour in the cream and process until just incorporated.

Season the pâté and spoon into an earthenware dish or terrine, smoothing the surface. Cover and refrigerate until firm. If the pâté is to be kept for more than a day, chill it and then pour clarified butter over the surface to seal.

To make Melba toasts, preheat the grill (broiler) and cut the crusts off the bread. Toast the bread on both sides and then slice horizontally with a sharp serrated knife, to give eight pieces. Carefully toast the uncooked side of each slice and then cut it into two triangles. Serve with the pâté.

Left: Gently fry the onion and garlic before adding the chicken livers and thyme.

Right: Once the livers have changed colour, add the brandy.