Chicken Liver Pate

For the chicken liver pate, wash and trim the liver. Sauté the onions in some of the butter in a large frying pan until translucent and add the liver and roast gently.

Add the garlic and stir well. Remove everything from the pan and grind with a hand blender. Melt the remaining butter and add it together with the herbs and the port wine.

Season to taste with salt and pepper, pour into glasses and let cool.

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