Home made pate with sage butter


Home made pate is not a challenge to make. Last nigh I cooked pate from chicken livers. It was easy, delicious and it is perfect to spread it on a toast of rustic bread.


– 500 g chicken livers

– 150 g unsalted butter

– 3 sage leafs

– salt and pepper for seasoning


Preheat a frying pan and add one tbsp of softened butter. Add the livers and season it with salt and pepper. Cook for few minutes. It is ready when the livers are cooked, but steel soft and juicy from inside. Leave it to rest and cool in a separate bowl. Meanwhile you can prepare the sage butter. Preheat a small casserole and add the rest of the butter along with the sage leaves. Let the butter melt and cook for only another minute. Use a blender to blend the cooked livers and fill in two small serving bowls. Spread the melted butter and leave it in the fridge to cool.





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