- chicken liver - 500 Grams
- of butter - 100 Grams
- garlic - 4 teeth
- shallots - 2 pieces
- brandy - 40 Grams
- olive oil - 2 items. spoons
- Nutmeg, white pepper and salt - To taste
Preparation: Clean and rinse the liver. Soak in cold water for 20-30 minutes. Put on paper towels and allow to dry. Preheat the oil in a frying pan. Fry the chopped onions and garlic for 2 minutes. Add the liver and fry over high heat until the liver is inside is pink. Turn off the fire, pour brandy and set it on fire (this technique is called flaming). Allow to cool. Sprinkle with nutmeg, white pepper and salt. Put the liver with onions and garlic and chopped oil in a blender or food processor. Stir to a homogeneous consistency without lumps. Put the pate on a dish and pour with melted butter - this will prevent the darkening of the pate. If desired, the pate can be decorated with branches of rosemary or laurel leaves.
Servings: 4