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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and cut the apple and onion roughly into chunks. | 2. Heat 1 portion of the butter in a frying pan over a medium heat. | 3. Add the apple and onion to the pan and fry for 6-8 minutes until the onion is translucent. | 4. Add the thyme combine and cook for a further 2 minutes then transfer to a food processor. | 5. Put the same frying pan back on a medium heat and add another portion of butter. | 6. Once the butter has melted add the chicken liver and a pinch of salt and pepper then cook for approximately 10 minutes or until cooked through. | 7. Transfer to the food processor with the first ingredients. | 8. Blend until smooth and then allow to cool for 10 minutes at room temperature whilst still in the food processor. | 9. Add another portion of butter, the lemon juice, cream, salt, and brandy to the food processor and pulse until combined. | 10. Pour the pate into a serving dish. | 11. Melt the remaining butter and pour over the top of the pate to seal. | 12. Cover and refrigerate for at least 5 hours before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
apple	1	pink		-	-	-	-
onion	1			64.0	14.944	1.76	0.16
butter	1/2	cup		684.0	31.428	21.372	57.6
thyme	1	pinch	dried	0.0505	0.0122	0.0028	0.0008
chicken liver		cups		-	-	-	-
salt	2			-	-	-	-
pepper	1			-	-	-	-
lemon	1/4			0.3202	0.1029	0.0121	0.0033
double cream	3	tablespoons		-	-	-	-
brandy	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.