Directions:
- Melt butter and gently fry the chopped onion and chicken livers until softened and just cooked.
- Spoon into blender.
- Add herbs and seasoning and blend well.
- Add the Apricot brandy to give a smooth and creamy texture.
- Pour into suitable dishes (about 3-4 small bowls).
- Smooth the top of pate in each bowl.
- Gently press a bay leaf into the surface of each.
- Top each bowl of pate with a little melted butter to prevent the air from discolouring.
- Chill.
- Serve garnished with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1742.3 Kcal (7295 kJ) | ||
| Calories from fat | 1565.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 173.9g | 268% | |
|---|---|---|---|
| Cholesterol | 1121.1mg | 374% | |
| Sodium | 738.85mg | 31% | |
| Potassium | 380.75mg | 8% | |
| Total Carbs | 22.85g | 8% | |
| Sugars | 4.4g | 18% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 27g | 54% | |
| Vitamin C | 26.2mg | 44% | |
| Vitamin A | 1.9mg | 62% | |
| Iron | 16.7mg | 93% | |
| Calcium | 88.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 362.98 Kcal (1520 kJ) | ||
| Calories from fat | 326.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.23g | 268% | |
|---|---|---|---|
| Cholesterol | 233.56mg | 374% | |
| Sodium | 153.93mg | 31% | |
| Potassium | 79.32mg | 8% | |
| Total Carbs | 4.76g | 8% | |
| Sugars | 0.92g | 18% | |
| Dietary Fiber | 0.46g | 9% | |
| Protein | 5.63g | 54% | |
| Vitamin C | 5.5mg | 44% | |
| Vitamin A | 0.4mg | 62% | |
| Iron | 3.5mg | 93% | |
| Calcium | 18.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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