Time: 25 min.
Complexity: easily

Crostini with chicken liver pate - detailed recipe.

Ingredients:

• 450 g chicken liver
• 5 tbsp chicken fat or olive oil
• 1 onion, chopped
• 1 small sprig of fresh thyme
• 1/4 cup sherry
• 1 cup crushed saltine crackers
• 1 hard-boiled egg
• 2 tablespoons fresh parsley
• Cayenne pepper
• Hard-boiled eggs and radishes, for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken liver, onions, thyme, sherry, crackers, eggs, parsley, ground cayenne pepper, radish

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Preparation:

Step 1
• Pat the liver dry, season with salt and pepper. Fry the liver in a skillet with 3 tablespoons of chicken fat, stirring, for 7 minutes; place in a food processor.
Step 2
• Add another 2 tablespoons of fat, the onion, and thyme to the same pan and cook for 8 minutes. Stir in the sherry and cook for 1 minute; add to a food processor along with the crackers, egg, and parsley. Process until smooth; season with salt and pepper to taste. Cool, then spread the pâté on toasted bread. Sprinkle the crostini with the hard-boiled egg and top with radish slices.

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