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CHICKEN LIVERS FINE CHAMPAGNE QUEEN ELIZABETH

Fine champagne, a brandy produced in the vicinity of Cognac, France, enhances this well-flavored pate, a canape spread serve at the Queen Eliza beth Hotel in Montreal, Canada.

  • ½ lb. chicken livers
  • ¼ cup rendered chicken fat
  • 2 tablespoons brandy
  • 1 stalk celery, diced
  • 1 hard-cooked egg, chopped
  • 1 onion, minced
  1. Saute livers in hot chicken fat in a skillet until tender. Pour on brandy and “blaze” it.
  2. Remove livers to a chopping board and finely chop them. Mix with celery, egg, and onion.
  3. Add enough chicken fat to make a smooth paste. Season to taste with salt and pepper.

ABOUT 2 CUPS PATE

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