
Chicken Liver Pâté
Chicken livers fry briefly with shallot and garlic, deglaze with brandy, finish with thyme and a splash of cream
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Chicken livers fry briefly with shallot and garlic, deglaze with brandy, finish with thyme and a splash of cream

A thick bechamel cooks with finely diced ham or cooked chicken until it pulls away from the pan in a glossy mass

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