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Rabbit Liver Pate

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200g rabbit livers, thawed
1 tbsp  butter, softened
150g cream cheese
pinches curry powder
2 tsp. Worcestershire sauce
2 tbsp. sherry or port
1 tbsp. double cream
Thin toast & butter to serve with the pate
N.B. Items in bold are available from all MF outlets.
Wash the rabbit livers well. Shallow fry the livers for a few minutes until they become brown and firm.
Place livers in a food processor or mixer with cream cheese and butter (softened) and beat together until they are thoroughly mixed. Stir in curry, Worcestershire sauce, sherry and cream.
Pack the pate into small dishes and mash the surface of each with the blade end of the knife
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