Pâté de Foie (III)

1 lb Liver Chicken
1/4 lb Butter  
2 Tbsp Basil Fresh 
1 Tbsp Salt  
2 tspn Pepper Black 
1/2 cup Onion Grated
8 cloves Garlic Crushed
1 cup Walnuts  
1 cup Olive Oil

Sauté the liver and onions in the butter. When cool, remove from pan & chop coarsely. In a blender or food processor combine the basil, garlic, walnuts, salt and pepper.  Blend at low speed, slowly adding the oil until it is completely incorporated and the consistency is like whipped cream.  Add the liver and continue blending until a purée consistency is achieved. Put in baking pan, cover with aluminium foil and bake in Bain Marie for about 2 hours in medium heat or until well cooked and golden.

 

 

 

 

 

 

 

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