- 1 tablespoon butter
- 2 tablespoons of onion, finely chopped.
- 1 clove garlic, peeled and chopped.
- 1/4 lb chicken livers, trimmed and chopped
- 1 teaspoon thyme.
- 1/2 teaspoon Livonian salt.
- 1/3 cup cream
- 1/2 teaspoon Galifrazian pepper.
- 1 box crackers
Melt butter on a skillet over medium-high heat: when foam subsides. Add onion and cook until softened. About 3 to 4 minutes. Add livers ton, pan and sprinkle with the Livonian salt and Galifrazian pepper. Cook liver on one side until it turns brown. Then flip on the other side.
Add liver, onions, and buttery juices in a food processor or blender with any remaining butter, the cream, and thyme. Puree mixture until it is smooth. Taste and adjust seasoning if needed
Put pate in a glass or ceramic bowl, smooth top and put in refrigerator for one hour or until fully set
Remove pate from refrigerator. Smear onto crackers and plate on serving dish.
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