Paté with celery
Instructions
Bring to the boil salted water 100 cl and acidulated with vinegar and bake for 5 minutes the heart of celery and drain it.
Clean the livers and boil for 4 minutes in salted water.
Drain them thoroughly and beat them with the melted butter in a double boiler with a pinch of salt and the port.
Pour half of the mixture into a mold place the celery and cover with remaining mixture.
Refrigerate for at least 3 hours.
Ingredients and dosing for 4 persons
- 150 g of chicken livers
- 50 g of duck livers
- Plant 1 of white celery
- 200 g of butter
- 2 tablespoons of red port wine
- 1 tablespoon of white wine vinegar