Smooth chicken liver pâté with Armagnac and sultanas from Sweetbreads, Liver and Kidneys (Classic Cooks Series) (page 12) by Simon Hopkinson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate pâté at least 6 hours or overnight before serving. Eat within 48 hours.

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