- 225 g butter
- 2 onions, very finely chopped
- 1 apple, peeled and chopped
- 450 g chicken liver
- 60 ml brandy
- 2 tablespoons cream
- 1 teaspoon lemon juice
- 1 and ½ teaspoons of s alt
- ¼ teaspoon black pepper
Separate 110 g of the butter and set it aside to soften at room temperature.
Finely chop the onion and apple or grind them in a food processor, chopper or similar device. Heat 30g of the butter in a large frying pan over medium heat. Fry the onion and apple until soft and brown. Transfer them back to the chopper. Wash the chicken livers, dry. Cut them if necessary.
In the same pan, melt 50 g of the butter over high heat. Fry the livers, stirring constantly. Once browned, remove them with a slotted spoon to drain the fat. Set aside.
Reduce heat to low. Pour the brandy into the pan. Be careful as a flame may occur. Wait for it to turn off by itself. Then add the livers and chopper mixture to the pan. Add the cream. Stir for a few minutes. Transfer the mixture to the chopper and blend until smooth.
Transfer the paste to a suitable cooling container and refrigerate for 1 hour. Add the reserved 110 g of butter to the chopper. Return 1/3 of the pate to the chopper and puree. Repeat with the rest of the pate until completely smooth. Add lemon juice, s alt and pepper and mash one last time.
Transfer the paste to a suitable container and chill in the refrigerator.