Recipe for cooking quick liver pate
Recipes from Germany and Austria :: German and Austrian Main Dish Meats
11 oz. Braunschweiger 2 oz. melted unsalted butter 1 clove garlic, crushed 2 Tbsp. brandy Salt and pepper Salad cress and black olives Place sausage in a bowl with butter, brandy, garlic, salt and pepper. Beat until smooth. Pour mixture into a pastry bag fitted with a rosette tube. Choose a large serving dish or individual plates and pipe out several swirls of paté. Garnish with sliced or whole black olives and salad cress.
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