Grand Marnier Pâté

From Recidemia
Jump to: navigation, search

Serves four.



  1. Trim livers and cut in half.
  2. Place livers in bowl, cover with Grand Marnier and allow to sit for 2 hours.
  3. Strain livers, reserve liquid.
  4. Melt half the butter in pan, add chopped onion, crushed garlic and livers, cook 3 minutes over moderate heat.
  5. Add Grand Marnier liquid and cook further 1 minute.
  6. Remove from heat and puree liver mixture in blender or food processor.
  7. Melt remaining butter and add to livers; mix thoroughly.
  8. Add cream and stir through, season with salt, pepper, nutmeg and thyme.
  9. Place in serving dish and refrigerate overnight.