Ingredients
| 225 g | chicken livers |
| 175 g | butter (at room temperature) |
| 50 g | butter, for melting |
| 30 ml | brandy |
| 10 ml | mustard powder |
| ¼ tsp | mace powder |
| ¼ tsp | dried thyme (or 1 tsp if fresh) |
| 2 cloves | garlic, crushed |
225g 8oz Chicken livers
175g 6oz Butter at room temperature
50g 2 oz Butter for melting
30ml 2 tbsp Brandy
10ml 2 tsp Mustard Powder
¼ tsp ¼ tsp Mace powder
¼ tsp ¼ tsp Thyme (or 1tsp if fresh)
2 Cloves of crushed garlic
Method
- Melt 25 g of the butter in a heavy frying pan and fry the chicken livers for about 5 mins until cooked through.
Keep stirring and turning. - Remove from the pan and transfer to a blender or sieve, and process to smooth.
- Melt 150 g of the butter and add to the blender.
- Rinse out the pan with the brandy, then add that to the blender too.
- Add the mustard, mace, thyme and garlic, season with salt and pepper and blend until smooth.
- Tip into a pot and melt the remaining butter to pour over and seal the top of the pot.
- Leave to get cold until serving with hot toast.