Chicken Liver Pate

For the chicken liver pâté, first preheat the oven to 150 °C top/bottom heat. Trim the liver. Peel the garlic clove.

Finely puree the liver, garlic, eggs, whipping cream, port wine, salt and pepper and then strain. Pour into a large or several small terrine molds.

Fill a casserole dish or roaster with boiling water. Place the mold in it. The water should go up to half the height of the mold. Place in the oven for 40 minutes. Then let it cool down.

Melt the butter until light and add the thyme. Empty onto the chicken liver pate and let it set in the refrigerator.

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