Pâté de foie de poulet maison

 2 cloves of Garlic, sliced

15ml Olive Oil

100g Chopped Onion

20g Butter

300g Chicken Livers (with or without hearts)

1 Tablespoon of herbs

1 Teaspoon Salt

1 Teaspoon Pepper

50ml Brandy

2 Hardboiled Eggs, Shelled

100ml Cream

Starting from a cold frypan, fry Garlic in Olive Oil on low heat till golden. Strain off the Garlic. Return the oil to the frypan, add butter and onion and place on medium heat. When the onion starts sizzling, move it to the edges of the frypan and place the livers in the centre. Brown the livers, turning once. Add the Herbs, Salt and Pepper, stir through, then add the Brandy and reduce. Put the contents of the frypan into a blender/food processor with the Garlic and blend till smooth. Add the Eggs to the blender and blend till smooth. Add the cream to the blender and blend again. Pour the contents of the blender into a pottery bowl, garnish with a sprig of herbs and pour some extra melted butter on the top of the Pâté to seal it from the air. Chill overnight and serve with Crackers and Cheese, or spread on thin slices of toast or french bread. Will keep in the fridge for several days.