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Chicken Liver Pate

1 tub chicken livers (8oz)
1 dollop double cream
1 clove garlic
1 slice brown bread crumbs
knob of butter
dash of brandy
salt and pepper
chopped fresh parsley

Cut the livers into small pieces and remove any white/connective
tissue. Fry the liver gently in butter for about 5 min. Process
the liver with the herbs, garlic, brandy and cream until as smooth
as you like. Add bread crumbs only if the pate is very liquid.
Spoon into small dishes, pour on clarified butter and refrigerate
for at least 4hr.

The addition of onion, bacon, different herbs, more garlic, feta
cheese or mushrooms can provide various different versions.

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