Quick chicken liver pate with brandy
8 servings
60 minutes
This quick chicken liver pâté with brandy is an exquisite dish of European cuisine that combines the rich flavor of liver with the aroma of cumin and a delicate hint of brandy. Historically, pâté has been a symbol of culinary mastery in France, but its simple and elegant variations can be found throughout Europe. This version is particularly good because it is quick to prepare and does not require complex techniques. The creamy texture, enhanced by melted butter, makes it perfect for serving with crispy toasts, baguette or even crackers. The brandy adds a light depth to the flavor while the cumin adds spicy warmth. It is a wonderful appetizer for special occasions or cozy evenings enjoying Europe's gastronomic heritage. Serve chilled for full flavor release.
1
Preheat the oven to 150 degrees.
2
Chop the liver, garlic, salt, pepper, 30 grams of butter, cumin, and brandy in a blender until smooth.
- Chicken liver: 500 g
- Garlic: 1 clove
- Butter: 125 g
- Caraway: 2 stems
- Brandy: 1 tablespoon
3
Place the mixture in a greased small baking dish, cover with foil, and set in a pan half-filled with boiling water. Bake for 50 minutes.
4
Remove the mold from the pan and let it cool.
5
Pour melted butter over the pâté and leave it for a few minutes to set.
- Butter: 125 g