• 1Lb poultry livers (Chicken or Duck)
  
• 2 TBS Virgin Olive Oil
  
• 1 C. Dry Sherry
  
• 1 Clove Garlic Minced
  
• 3 TBS Butter
  
• ¼ tsp. Fresh thyme
  
• ¼ tsp. Fresh marjoram
  
• ¼ tsp. Fresh basil
  
• 1 tsp. Fresh parsley
  
• Salt & Freshly ground pepper to taste

Directions

In a medium skillet sauté livers in oil for about 4 minutes. Remove livers from pan and add sherry to juices in pan.

Stir the sherry and juices briefly and turn off heat under pan. Put livers in blender with garlic, butter, herbs, salt & pepper. Blend to a fine paste. Add liquid from the pan and blend a little more. Transfer the pate to a pottery dish and chill thoroughly. Before you serve, garnish the dish with fresh parsley. Enjoy with home made bread, toast points,or crackers.


Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe. www.innatdanbury.com