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| Jo's Chicken Liver Pate |
I love pate so I decided to make some at domestic. Living in a small metropolis, goose or duck liver isn't always available. I worked on making a recipe with easily to be had substances, but does no longer flavor love it. Serve with sliced French baguettes, capers, whipped cream cheese, thinly sliced green onions, and black whitefish caviar.
Ingredients :
- 1 pound fowl livers, rinsed and trimmed
- 1 cup milk
- ½ cup unsalted butter
- 2 massive onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon chopped sparkling rosemary
- 1 teaspoon chopped clean thyme
- 2 bay leaves
- ½ cup dry white wine
- 2 tablespoons drained capers
- 1 teaspoon salt
- 1 teaspoon floor black pepper
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 6H30M |
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Notes :
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