Pâté
Description
Perfect for the table and with drinks. 1. Rinse the chicken livers thoroughly, cut out all dark spots and small fibrous threads. Pat dry with paper towels. Heat 25 grams of butter in a skillet until foaming, then add diced bacon and fry until crisp. Add grated garlic, chicken livers, and thyme; cook for about 5 minutes until evenly browned. 2. Add 5 tablespoons of Pinot (or sherry), season with salt and pepper, and simmer for a few more minutes. Remove from the heat. Blend the mixture in a food processor until smooth. Transfer the pâté to a jar or serving dish. 3. Melt the remaining butter, place a sprig of herbs and a bay leaf on the pâté, and pour the clarified butter over it. Let cool. Serve with toasted bread or rolls. You can also add cornichons seasoned with sea salt. Can be served warm or chilled.