Title: Smooth Chicken Liver Pate And Melba Toast
Categories: Starter, Here's one , Earlier2
Yield: 4 servings

------------------------------------PATE------------------------------------
150 g Chicken Livers
100 g Foie Gras of use another
-100g of chicken
; livers
250 g Melted Butter
3 Eggs
1 ts Salt - level measure
1/4 ts Pepper - level measure
1 Shallot
50 cl Port - reduce by 2/3
50 cl Madeira - reduce by 2/3
25 cl Brandy - reduce by 2/3
1 Sprigs Thyme

--------------------------------MELBA TOAST--------------------------------
2 sl Toast

Pate

1. Liquidise livers, eggs, salt and pepper.

2. Add reduction then butter.

3. Pass through a fine sieve.

4. Bake in a bain marie for approximately 40 minutes in a low medium oven -
Gas Mark 4 - until it is set but don't allow it to souffl‚ in the oven.

Melba Toasts

5. Toast 2 slices of medium bread and remove the crusts.

6. Slice the bread into half and scrape the soft dough with a small knife
and re-toast until curled.

Converted by MC_Buster.

NOTES : Chef:Paul Heathcote

Converted by MM_Buster v2.0l.