/zh-tw/tags/authentic-bar/Recent content in Authentic-Bar on 葡萄酒基礎、輕鬆餐酒食譜與葡萄酒搭配終極指南Hugo -- gohugo.iozh-twRengakanSat, 09 May 2026 02:40:00 +0900/zh-tw/bistro-recipe/%E6%9F%94%E6%BB%91-chicken-liver-p%C3%A2t%C3%A9-zero-grit-%E9%A3%9F%E8%AD%9C/Sat, 09 May 2026 02:40:00 +0900/zh-tw/bistro-recipe/%E6%9F%94%E6%BB%91-chicken-liver-p%C3%A2t%C3%A9-zero-grit-%E9%A3%9F%E8%AD%9C/<img src="/img/thumbnail/simple-chicken-liver-mousse-zh-tw.png" alt="Featured image of post 柔滑 Chicken Liver Pâté: Zero-Grit 食譜" /><p>A rich, velvety 雞肉 liver 慕斯 is a classic spread for warm crostini. The key to a clean flavor is meticulous soaking and blending it while warm with butter.</p> <h2 id="ingredients">Ingredients </h2><ul> <li>雞肉 livers: 250g</li> <li>洋蔥: 1/2 (sliced)</li> <li>大蒜: 1 clove (minced)</li> <li>Butter: 50g (divided)</li> <li>Heavy cream: 50ml</li> <li>Brandy or Cognac: 2 tbsp</li> <li>Salt: 1/2 tsp</li> <li>Thyme or Bay leaf: 1 sprig</li> </ul> <h2 id="instructions">Instructions </h2><ol> <li><strong>Clean Livers</strong>: Trim connective tissue and blood clots from livers. Soak in milk or ice water for 20 minutes, then pat completely dry.</li> <li><strong>Sauté</strong>: Melt 20g of butter in a pan. Sauté 大蒜 and onions until translucent. Add livers and herbs; cook for 3-4 minutes until barely pink in the center.</li> <li><strong>Flambé/Deglaze</strong>: Add brandy and let it bubble for 1 minute.</li> <li><strong>Blend</strong>: Discard bay leaf. Put warm contents of the pan, remaining 30g butter, cream, and salt into a food processor. Blend until completely smooth.</li> <li><strong>Chill</strong>: Pour into a ramekin and chill. Best served with toast 積分 and fruit compotes.</li> </ol>