butter, cream, thyme, brandy & foie gras recipes
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Chicken liver and foie gras pate with pickled shallots and parsley puree
gourmettraveller.com.au
Ingredients: foie gras, butter, cream, brandy, thyme, bacon, chicken livers, pork fillet, bread crumbs, baguette, peppercorn, white wine, shallot, four spices, white wine vinegar, bay leaf, egg, parsley, garlic