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Ingredients
- 8 T unsalted butter, cut into cubes, divided
- 2 medium shallots, peeled and finely chopped
- 1 pint fresh chicken livers, approx. 1 lb., trimmed
- 1 T fresh thyme leaves, chopped
- 1/3 cup dry Sherry
- 3 T heavy cream
- Kosher salt to taste
Chicken-Liver Pâté
“My idea of heaven is eating pâté to the sound of trumpets.” – Sydney Smith My introduction to chicken-liver pâté was…
