I've been making Pate for years and when I saw this recipe I had to try it. The 1/2 apricot brandy I took to mean 1/2 tablespoon, I mean it couldn't mean 1/2 cup of brandy. I would have had to finish that off myself. I'm just teasing. What a wonderful complex tasting pate for such a easy one to prepare. Thanks for this. Paolo
Yummm ... it's quick, it's easy and it's good. We used 2 tablespoons of brandy. The pate was a huge hit with our guests.
Hello Karin, what a nice "new" way of cooking chicken livers! The apricot brandy was wonderful! I used Herbs de Provence and it was enjoyed by all. Thank you for posting such an interesting take on chicken livers, this is definitely a keeper, Diane :=)I served it on toast points, yum!