SLOT 541 – PAVILION CHICKEN LIVER PATE

EVENTS PAVILION CHICKEN LIVER PATE
Chicken liver blended with brandy, red wine & cream I toasted brioche I red onion chutney

INGREDIENTS	– 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
METHOD	– 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.
ALLERGIES	Gluten Milk Soya Sulphur Dioxide Egg (brioche)

6060

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