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Liver pâté with Marsala

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Ingredients for 4 servings:

  • 350 g chicken liver(s)
  • 250 g butter, soft
  • 2 garlic cloves, pressed
  • 1 tbsp Marsala
  • 1 tsp sage, chopped fresh
  • 8 sage leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

First, rinse the liver, pat dry, and remove any skin. Then fry it with a little butter and the garlic over medium heat for about 5 minutes (the liver should still be pink in the center). Purée the liver with the Marsala and sage in a food processor. Using 150g of butter, loosen the pan juices and add them to the paste. Season generously with salt and pepper and divide between 4 ramekins. Melt the remaining butter in a clean saucepan and pour it over the pâté. Garnish with the sage leaves and chill. Serve with toast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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