Lightly fry the chicken liver (not longer than 5 min, otherwise it will dry out). Add the butter in pieces and crush with salt and pepper in a mortar or hand mixer until completely smooth. Gradually stir in the port wine.
Refrigerate for 24 hours so that the pâté is completely firm. It can also be sterilized in the oven at 90°C for half an hour.
Serve on toasted bread and with green leaf salad.
best dishes of the Alsatian Fermes-Auberges, Dna
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