Chicken Liver Paté

Serves: 6-8


1 onion, chopped
2 oz/50g butter
8 oz/225g tub chicken livers
salt and pepper
1 tsp mixed herbs
1 tsp chopped parsley
2 tblsp brandy or sherry


1. Sauté onion in butter. Do not brown.
2. Add chicken livers and sauté for 5-10 minutes, adding more butter if too dry.
3. Add salt, pepper, herbs, parsley, brandy or sherry.
4. Cook all together for 2 minutes and liquidise.
5. Leave to cool and serve with toast.

Cathie Macleod, Scourie