* 300g Chicken livers
* 100g Lardons
* 3 Spring onions, finely chopped
* 4 Cloves of garlic, peeled and crushed
* 1 tablespoon Brandy
* 2 tablespoons Port
* Good pinch of Salt and Pepper
* 3 tablespoons of Butter

===Method===
* Remove the white centres of the livers and any connective tissues and roughly chop them.
* Mix all of the ingredients together.
* Seal one end of a Vacuum pack bag and add the Pate mix.
* Vacuum seal the bag
* Cook in a Sous vide bath for 8 hours at 70°C (''158°F'')
* As soon as the Pate is cooked, melt the Butter over a gentle heat.
* Pack the Pate into a Ramekin dish and pour the melted Butter over the top.
* Store in the Refrigerator.
{{SousVideSeeAlso
#pate #butter #sousvide #springonions #chickenliver #chickenlivers #refrigerator #vacuumpack #ramekindish #lardons #sousvidecooking


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