1. Gently saute the onion and garlic in 2 oz of the butter until soft and transparent. 2. Add the chicken livers and gently fry until cooked. 3. Add the remaining ingredients. 4. Put in a blender and blend until smooth. 5. Put in a large bowl or into individual ramekins. 6. (optional) pour melted butter onto the top of the pate to seal and decorate with small slices of bell pepper. 7. Put in the refridgerator for at least 2 hours to set. ---------------------------------------------------------------------------
Nutrition
Ingredients
