Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: separate livers from the gall bladders. trim chicken livers of threads and gall and chop livers into 1 inch pieces. fry onions and garlic in 250g butter until soft. add the chicken liver pieces to the softened onions and fry until the livers are firm but still pink inside. remove from the heat and stir in the chopped eggs and softened butter, brandy, ground cloves, salt and pepper to taste and mace. then place in a food processor and blend until smooth. adjust seasoning if required. put the pate into your containers and pour a little melted butter on the top of the containers of pate to seal it. put into the fridge until required.

Target recipe: bring cream to simmering point. puree all other ingredients. slowly pour in the cream, and pass through a fine chinois or sieve. cook in a bain marie, in a suitable container, greased and cling filmed, for 35 - 40 minutes at 1800c or 3500f or gas mark 4. chill, keeping tightly wrapped, to avoid oxidisation. cut only as necessary, using a hot wet thin bladed sharp knife, to get a clear cut edge. re wrap immediately after cutting. serve with washed mixed leaves and melba toast - this is a tasty starter for the festive season, and can be made a couple of days in advance if it is wrapped well.