PAVILION CHICKEN LIVER PATE – DAYTIME MENU
Chicken liver blended with brandy, red wine & cream I toasted brioche I red onion chutney I olives

ALLERGIES	Gluten Milk Soya Sulphur Dioxide Egg (brioche)
TIMES SERVED	Available 12 noon – 9pm

– 2kg chicken livers
– 8 butter 4 for mix 4 clarified
– 500ml redwine
– 200ml brandy
– 1ltr cream
– Garlic
– Rosemary
– Coriander
– Nutmeg
– 1 tbl sp chix boullion
– 16 sheets gelatine.

– Place all ingredients into heavy bottomed pan, except gelatine.
– Cook on low heat until livers are cooked through.
– Line pate tins with cling film
– Soak gelatine leaves
– When cooked add gelatine to mix and blend
– Pour into tins and pour in to lined tins.
– Place in fridge to set
– Clarify butter
– When pate is set, pour on the clarified butter and place back in fridge till set.
– The rest is correct ie 1cm slice ect.