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This is a classic from the restaurants of the 90's. It's really quite easy to make and can take the pressure away from the dinner party as it should be made the day before and stored in the fridge.
Serves: 4-6 (loaf tin)
Preparation time: 30 minutes
Cooking time: 40 minutes
Chef’s tip: Roll out a piece of cling film and place it onto a work surface. Then roll another piece on top of this and smooth it down with a kitchen cloth. Place a few teaspoons of water into the cooking vessel, swirl it around and then tip it out (this will help the cling film to stick to the cooking vessel).
Shallots 30gGarlic 3 clovesButter 30gPaprika 1 ½ tspMace 1 ½ tspSherry 45gEgg 2Salt 3 tspGround black pepper 3 tspCognac 45gChicken livers 750gWhipping cream 100ml
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