3 Reviews of Easy Chicken liver and Brandy Pate

From: Italiandoe

On Dec 18, 2005

I recommend soaking the livers in milk overnight. (of course drain and wash them before frying)I did not use bacon, or the butter/chives topping. I've even made this with onion/garlic powder and it was fine. A little extra Brandy doesn't hurt either. The texture is smooth and rich. It is a holiday tradition at our house.

From: Norahs Girl

On Sep 28, 2001

Devine!

From: Chef #230684

On Aug 9, 2005

i am always trying to intrest my 13 year old son in different liver dishes and this one topped them all! didn't have dried or fresh tyme so i used fresh oreageno and parsley and it was still the best ever!!