Whether a rustic chicken liver pâté or refined into a satiny pâté de foie gras made of goose liver, or a chopped liver pâté in the Ashkenazi Jewish tradition, a liver pâté is a fine example of a prized dish made from cheap offal.
Most of us tend to think of French cuisine when talking about a pâté – the fine pâtés and terrines sold in perfect slices in Parisian charcuteries and in food halls such as Harrods and Selfridges in London, where expert staff are trained to present it with impeccable finesse. And they are, in this sense, as French as the Eiffel Tower itself, although much older.
Chopped liver pâté is in fact the kind of chicken liver pâté that has long been favoured in my own household, despite us not being Jewish. A recipe came to The Foodie’s Wife from a colleague some decades ago and it became a favourite. It is made with chopped eggs before it is blended, with no cream used.
Add the brandy and deglaze on a high heat. Or, if you’re feeling brave, put a flame to the brandy as soon as you add it, but be careful that you don’t burn yourself or anything while it is flaming. Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.This cookie is set by Addthis to make sure you see the updated count if you share a page and return to it before our share count cache is updated.This cookie is set by Addthis to make sure you see the updated count if you share a page and return to it before our share count cache is updated.
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