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Chicken Liver Pâtè with Prunes
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Start this dish 2 days before it is required. Scandinavians serve a rich pork liver pâté but it can be a little too heavy so we suggest a more French-inspired terrine such as this one. Make a couple up before Christmas then freeze one whole and the other already sliced so that you can defrost as much as you need.
This recipe was first published in December 1999.