Salt & Pepper

Chicken Liver pate with brandy

We all love French cuisine. The first time I have ever had this chicken and liver pate with brandy, it was in a French restaurant in the town where I live. The restaurant was called ‘La Petite Auberge’. It was long time ago, and I have had lots of beautiful French food there, but unfortunately, it is no longer there. I have tried to re-create their chicken liver pate with brandy – and I think it’s pretty close.

When I first went to Paris, I ordered pate for a starter – it was like – wow! – nothing like I had tasted before –  it was so smooth, and I could taste the cognac. It was served with a hot crusty baguette –  just beautiful.

In France and Belgium, pate is often baked in a crust in a pie or loaves, and then it is called pâté en croûte  – or it can also be baked in a terrine, in which case it is called pâté en terrine.

The secret of a good smooth pate is to add lots of warm butter. I am trying to be good (!) but if you want to spoil yourself and you have no problem shedding any weight afterwards then please go for it. Unfortunately I have to watch my waistline. Why not add a glass of red wine too, and enjoy. What was I saying about watching my figure?

This chicken liver pate with brandy is simple and quick to make – let’s do it!

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