fish
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rabbit liver pate recipe from normandy
1 small onion
1/2 pound rabbit livers
1/3 cup farmhouse cider
1/4 teaspoon ground black pepper
3 tablespoons unsalted butter, softened
1/2 teaspoon salt
3 tablespoons well-chilled heavy cream
PreparationThinly slice onion. In a small saucepan combine onion, rabbit livers, cider, and pepper and simmer, stirring occasionally, 10 minutes, or until rabbit livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
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Lovely! xx