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Chicken Liver Pâtè On Crostini
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Tasty bites worth trying with a glass of Pinot Gris
Serves: 4 (or up to 16 if served as canapés)
If serving whole, top the pâté with clarified butter. Gently warm 75g butter in a small pan until just melted. Gently pour the liquid over the surface of the pâté, leaving the solids behind. Drop in some peppercorns, a bay leaf and a few rosemary sprigs, and leave to set.
Try with a glass of Pinot Gris.
Typical values per serving:
This recipe was first published in December 2006.