Oxmoor House JANUARY 1983
Melt 1/2 cup butter in a large skillet. Add livers, onion, apple, curry powder, salt, and pepper. Cook over medium-low heat, stirring occasionally, 30 minutes or until liquid is absorbed.
Spoon liver mixture into container of blender or food processor; process until smooth. Cut remaining butter into 4 pieces. Add butter and brandy; process until smooth.
Spoon mixture into a lightly oiled 3 1/2-cup mold. Chill several hours or overnight. Invert onto serving platter; garnish with chopped or sliced hard-cooked eggs and parsley, if desired. Serve pâté with crackers.
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