Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], 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.

Target recipe: in a medium size saucepan, add water, chicken livers, sliced onion and bring to boil. the onion used in cooking the chicken livers absorbs and reduces the liver odor. reduce heat, cover and simmer for 20 minutes. when cooked, drain, remove onions and discard. cut away any hard muscle portions of the liver and discard. in a food processor or blender, add liver and sherry and process until smooth. add 1/4 cup of finely chopped onion, butter, salt, pepper, mace and blend well. remove pâté from food processor, form into a ball using 2 large spoons and place on a serving plate or platter. refrigerate for 1 hour to chill. serve with thinly sliced brown bread, rye crisp, crackers or chips. refrigerate any unused portion.